Pre-boil your potatoes (whole), then drain and leave to cool.

Pre-heat BBQ for 2-3 minutes and fry the black pudding slices in a little oil. We recommend using the Chef Pan or Paella Pan for this recipe on your BBQ, or a frying pan using the pot stand. While the black pudding cooks, grate the cooled potatoes, onion, beetroot and courgette into a bowl, then add the chilli. Mix and season well. Add half of the beaten egg to help bind it all together.

Use your hands to shape 4-6 large patties. Cut the black pudding into cubes and divide across half the patties. Top with another patty, and use your hands to mould and shape the potato rosti.

Fry for 5 minutes on each side in a little oil, until golden and crisp. Delicious served for brunch with crispy parma ham, a fried egg and grilled tomatoes.