Heat oil in pan and soften onions.
Remove outer wrapping from black pudding and cut each slice into wedges. Add to pan and cook for 4 minutes to seal on all sides. Push to one side of pan and add potatoes. Sauté until golden.
Season and combine all the ingredients together in the pan along with a generous dash of Galloway Chilli.
A tasty weeknight supper from Sweden, also delicious served with a soft poached egg on top.
recipe, photo & styling: wendy barrie
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