Granda’s Ulster Fry, potato farls, black pudding, egg and bacon

1. Preheat oven to 190°C, 375°F, Gas mark 5.
2. Place black pudding on wire on baking tray and cook for 15-20minutes, turning once.
3. Meanwhile, mash the potatoes carefully ensuring there are no lumps and add salt.
4. Using some of the flour dredge your work surface and knead in just enough flour to bind the potatoes together - too much flour will toughen them.
5. Divide the mixture into 4 and roll each piece into a rough circular shape about 5mm thick. Cut each circle into 4 giving a triangular shape to each farl.
6. Cook on a griddle or frying pan ( no oil is needed) for 8-10 minutes, turning once. They will have a brown patchy appearance.
7. When ready spread a little butter on top (optional) and cool on a clean dry cloth.
8. Dry fry bacon in a non stick pan until cooked, remove and keep warm.
9. In a separate pan fry eggs with a little oil until cooked.
10. Add the potato farls to the pan in which the bacon has been cooked on a medium heat for approximately 2 minutes, turning once. The farls will absorb the delicious flavours of the cooked bacon.
11. Finally, remove the black pudding from the oven and plate along with bacon, eggs and potato farls.
12. Serve.

Gaynor's Tip: You can easily make the potato farls in advance. They will stay fresh for a couple of days.