Bay Leaf
Chef Matthew Tomkinson turns a humble chicken terrine into something of real magnificence, adding black pudding to the terrine mix and serving with a garden-fresh piccalilli. Taking ingredients from the New Forest as well as the nearby coast and farms, Matthew produces dishes inspired by the location and the local produce.
This recipe by André Garrett was published by TheCaterer.com to mark the occasion of 'The Glorious Twelfth' – the name given to 12 August, when the red grouse shooting season begins.
This Roast Woodpigeon recipe is similar in nature and ingredients to André's Roast Grouse dish. A different game bird and the subtle variations in recipe flavours also make it worthy of sharing.
This recipe of Chicken breast stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash, is sourced from 'Fire' restaurant, in the heart of Dublin City centre.
Lancashire Hotpot with Black Pudding twist. There are lots of hotpot recipes, this is more a guide than a step-by-step so feel free to adjust as you see fit.