In the heart of Galway City, the very best of Spanish flavour and Iberian eating can be found in a selection of tapas at the award-winning restaurant, Cava Bodego.

Working with local produce and farmers with a taste for the artisan, Cava Bodego’s menu takes the best of Connacht and throws in all of what Spanish cuisine has to offer. A hit with tourists and locals, the kitchen kicks cultures and influences around, creating something on the plate with a kick of its very own.

JP McMahon is a regular on Moncrieff, where he brings all his culinary expertise to the station’s Dublin studio. Here is the recipe he discussed today, Cava Bodego Black Pudding taken from his book A Taste of Spain in Ireland.

Cava Bodega Black Pudding

Ingredients:

• One onion, diced
• 200g of black pudding
• 400g of chickpeas, cooked
• 50g of raisins
• 50g of pine nuts
• Four garlic cloves, minced
• 200ml of Oloroso sherry
• Flat-leaf parsley
• Olive oil
• Sea salt

Method:

1. Fry the onion in some olive oil in a large pan. Season with some sea salt.
2. After a few minutes add the black pudding. As it cooks, it will begin to crumble. You can break it up with the back of a wooden spoon.
3. Add the chickpeas, raisins, pine nuts and the garlic. Cook for five minutes on a  medium heat.
4. Add the sherry and reduce by half.
5. Finally, add the parsley and check the seasoning.
6. Serve into four bowls.