Cavolo Nero, Potato & Black Pudding Stack

PREP: 15 Minutes
COOK: 15 Minutes
Skill Level: Easy
Picture of Cavolo Nero Potato Cakes

Nutrition Info (Per Serving)

619 kcal Energy
40.7g Carbohydrate
14.8g Protein
7.4g (of which Sugar)
42g Fat
9.2g Fibre
16.8g (of which Saturated Fat)
2g Salt


  • 150g vine on cherry tomatoes
  • 350g baby new potatoes
  • 200g pack cavolo nero, shredded
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp wholegrain mustard
  • 120g black pudding
  • 75g créme fraiche


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the tomatoes on the vine in a small roasting tin and roast for 10-12 minutes.
  3. Meanwhile, in a large saucepan, cook the potatoes in boiling water for 10 minutes or until just tender, add the cavolo nero and cook for 3 minutes. Drain.
  4. Heat 1 tbsp oil in a frying pan and fry the garlic for a few seconds, add the potatoes and cavolo nero with the half the mustard and crush lightly with a masher to give a chunky texture. Press into 2 x 11cm round rings.
  5. Meanwhile, heat the remaining oil and fry the black pudding for 1 minute each side. Place on top of the mash.
  6. Warm the créme fraiche with the remaining mustard and spoon over the pudding. Top with the tomatoes and serve

Cooking Tips

For a vegetarian option, pan fry slices of halloumi cheese instead of black pudding, or simply replace it with grilled back bacon and a poached egg.

Share this recipe