Griddled Burgos black pudding with piquillo peppers (Morcilla a la plancha)

1. Cut the rice black pudding (morcilla de Burgos) into 1.5 cm thick slices; peel off the skin if it's thick.

2. Drain the piquillo peppers and halve them lengthwise.

3. Heat a griddle or heavy frying pan over medium-high heat and brush it with 1 tablespoon of olive oil.

4. Fry the pudding slices for 2-3 minutes on each side until they form a crisp crust outside but stay creamy inside; turn them carefully, as they fall apart easily.

5. In the same pan warm the peppers in the remaining oil for 1-2 minutes and sprinkle with a pinch of coarse salt.

6. Put the pudding slices on slices of bread or on a plate, top each with a piece of piquillo and serve warm.

Tip: Burgos black pudding is made with rice and onion – don't touch it too soon while frying, so it can form a crust.