Apple and vanilla chutney
- 1kg Granny Smith apples, skin on, diced ½ to 1cm
- 3 medium shallots, finely diced
- 400g caster sugar
- 200ml cider vinegar, or white wine vinegar if you prefer
- 1 fresh vanilla pod, split and de-seeded
- Pinch of salt
Grilled black pudding and foie gras
Andrew Pern
21st September 2026
Grilled black pudding and foie gras
20 min
Andrew Pern, chef patron at the Michelin starred The Star Inn at Harome in North Yorkshire, shares his recipe for grilled black pudding with pan-fried foie gras, Pickering watercress, apple and vanilla chutney and a scrumpy reduction.
It is a dish that leans hard on the county it comes from, pairing local black pudding and peppery Pickering watercress with the richness of duck or goose foie gras, then cutting through both with a sharp apple and vanilla chutney and a cider reduction.
The chutney is worth making in quantity, keeps well in a cool place and earns its keep alongside plenty more than this.
Recipe serves 4.
Ingredients
main dish
- 8 slices black pudding
- 4 decent slices of duck or goose foie gras
- 4 slices caramelised apple
- 40g washed and trimmed watercress
- A few knobs of butter
- Salt and pepper
- Apple and vanilla chutney
- Scrumpy reduction, made with apple juice and a splash of cider vinegar
- A dash of house vinaigrette
- Sprigs of thyme, to garnish
Method
apple and vanilla chutney
Place everything into an ample sized, thick-bottomed pan, vanilla pod included, and reduce down until thickened and starting to caramelise.
Cool, remove the vanilla pod and tub up ready for using. Keep in a cool place.
main dish
Place five small piles of apple chutney at intervals around each plate and garnish each pile with a sprig of thyme.
In the centre, dress a few seasoned leaves with the vinaigrette to form a little salad. Drizzle the reduction around the side of the plate.
Lightly brush the slices of black pudding with melted butter and grill for 3 to 4 minutes.
While this is cooking, heat a frying pan and pan-fry the foie gras for 1½ minutes on each side.
When cooked, stack alternately: black pudding, foie gras, black pudding.
Top with the slice of caramelised apple and serve immediately.
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