Black Pudding with Spiced Squash

Quarter the squash lengthwise and remove all the pith and skin. Cut into segments around a centimetre thick. Add the ginger, cumin and chile and a couple of pinches of salt to around four tablespoonfuls of olive oil and stir until amalgamated. Use your hands to cover the squash with the spicy oil, put in an ovenproof pan and cook at 400°F/200°C/Reg6 for 20 minutes or so until just tender  Picture  .

Skin and cut the black pudding into slices and quickly brown on both sides  Picture  . Roughly chop the coriander.

Serve by putting three or so slices of squash on each serving plate, cover with some black pudding and sprinkle over some coriander  Zoom  .