We thought we'd take some inspiration from France, using Boudin Noir in this variation of a classic French dish Tarte Tatin. This recipe is sourced from a French recipe blogger writing under the pseudonym "Piment Oiseau" or "Bird Pepper" in English, named after a well-known variety of chilli pepper.
Thank you Létitia.
Take a serving plate larger than your baking dish, place it on top of the dish, then quickly, carefully and turn it out pastry side down. Eat as is or with some fresh salad leaves.
What's your Verdict?