Chicken Stock

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.
Chef Brian Turner's recipe for Chicken Turbigo, a rich, stew-like dish, traditionally made with kidneys which featured on his BBC show Taste of Britain with Janet Street Porter.
A sophisticated fish starter created by Michelin Star chef Nigel Haworth. With a creamy mustard sauce, succulent butter-poached Rainbow Trout and crispy fried onion rings, this elegant dish offers plenty in terms of both texture and flavour.
James Martin recommends this peppery celeriac soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.
Si & Dave combine Scallops with Bacon, Black Pudding and Colcannon in this recipe featured on their BBC show Hairy Bikers' Best of British, their culinary journey through time to celebrate British food.
This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding!
This dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.
This recipe, by Emily Watkins, is a fabulous twist on one of our classic dishes. Using hot suet pastry, a slow-cooked aromatic sage & onion puree and served with homemade crackling this is a fantastic dinner party dish.
YorkshireGrub.co aims to take the food your grandma used to eat and make it accessible to the modern cook. We're big fans of quality pork pies & this recipe certainly delivers.
Jamie Oliver introduces this dish of Poussin with Black Pudding saying “A bit of good-old black pudding under the skin of the poussin blows your socks off!”
This recipe by Si King & Dave Myers, aka The Hairy Bikers, takes on a Spanish influence. Spicy chorizo sausage and black pudding both go really well with clams and other shellfish.
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