Beef Olives with Black Pudding

The stuffing for the beef olives is made from the same base as for the Jambonette de Volaille, using onions, mushrooms, garlic and herbs. The black pudding works very well in the recipe, and can be broken down with a wooden spoon if mincing is impossible. The beef olives can be served plain or some garnish can be added. I’ve chosen the button onions, mushrooms and bacon to give extra flavours and texture to the dish.