Eggs

Chef Andy Bates is a regular contributor to FoodNetwork.co.uk and this is his recipe for Lancashire Tart with Black Pudding, Onion and Bacon.
This recipe by Paul Hollywood, baker and popular TV personality was shared on his BBC show 'Pies & Puds'. He describes it as "either a poor man’s Wellington, or a posh sausage roll".
This recipe is sourced from ScottishSalmon.com, the 'leading independent Scottish producer of superior salmon'. Local salmon combined with Stornoway Black Pudding makes for a truly Scottish inspired dish!
An Irish Omelette recipe from Donal Skehan, the food writer, food Photographer and TV Presenter which originated from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
We have shared a Frittata recipe with you before, but this Clonakilty White Pudding Mushroom recipe is slightly different in cooking style and core ingredients. It still remains a light and easy to prepare lunch or brunch dish.
Chef Tom Kerridge's Ultimate Breakfast Omelette includes Black Pudding - it would not be the ultimate Omelette without it! The recipe can also be easily tweaked adding any of your favourite breakfast ingredients.
There are several recipes for Scotch Eggs but we really like this one by Donal Skehan. The addition of apple to the filling and the accompanying beetroot relish make this easy to prepare dish even more appetising.
Adding some savoury Black Pudding to potato cakes takes them to the next level and makes them even more tasty. Try substituting a duck egg for your standard hen's egg for an even richer tasting 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.
Angela Casley is a food stylist and recipe editor of Viva magazine. Angela believes in elegant no-fuss food and this black pudding and beetroot burger recipe is a great example!
A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant earlier in the year.
Marcello Tully suggests what may sound like a strange combination, but sweet, Kirsch-soaked cherries make a wonderful foil to earthy black pudding.
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