Serves 4 to 6

Step 1

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water.

Step 2

Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes.

Step 3

Add the cabbage and the kidney beans and cook for 5 minutes more.

Step 4

Sauté the slices of black pudding in oil until they are crisp on the outside.

Step 5

Gently stir into vegetables and simmer for 10 minutes.

Step 6

Add the seasoning and serve hot with bread or rolls.