Black pudding and bacon with honey apples and yogurt rocket

One of Britains great chefs, Gary Rhodes, prepares a simple and scrumptious autumn starter
By Gary Rhodes
Black pudding and bacon with honey apples and yogurt rocket
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4-6 rashers streaky bacon
  • 6 thick slices black pudding
  • 2 apples
  • 1 large knob of butter
  • 1 tbsp honey
  • 1/2 limes, juice only
  • 1-2 tbsp natural yogurt
  • 2 handfuls rocket


1. Heat a large frying pan. Add the bacon to the dry pan and, as the bacon fat melts, the rashers will become crispy.

2. Once the fat has been released, add the black pudding and fry for a few minutes on each side.

3. Peel the apples, divide each one into 8 wedges and remove the core before halving each wedge into chunks.

4. Melt the butter in a separate pan. Once foaming, fry the apple over a medium to high heat until golden. Stir in the honey and cook until it begins to caramelize.

5. Whisk a squeeze of lime juice into the yogurt, season with salt and pepper and fold in the rocket leaves.

6. To serve, arrange the black pudding, bacon and honey apples on warm plates, and finish with a dollop of the yogurt rocket.

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