Black pudding with onions
This is typically served as tapas on toasted bread in Spain. Use slicing morcilla for this recipe, if you can find it.
Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices.
Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.
In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.
Serve the black pudding piled onto the toast and garnished with parsley.