Young or Old, you can never get tired of a good hearty plate of Bangers & Mash with gravy! We know you don’t really need a recipe for this but we wanted to share Donal Skehan’s modern twist on this family favourite using some the best Irish ingredients.
Confit Pork Belly Stuffed with Black Pudding by Graham Campbell, the youngest person in Scotland to receive a Michelin star [age of twenty-five], is simply a celebration of the marriage of Pork and Black Pudding!
This recipe of Baked Stuffed Tomatoes with Black Pudding by Shirley Spear brings a hint of the Mediterranean to Scotland using locally produced ingredients.
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 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.
Diana Henry, food writer for The Telegraph offers up this simple and delicious side dish for lunch or supper – wedges of roasted onion, field mushrooms and black pudding cooked in sherry.
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!
Thomasina Miers suggests this really interesting twist on a ragu recipe. The use of hot smoked paprika, cinnamon and black pudding adds some great flavour to this tomato based classic.
If you have not had your black pudding fix for breakfast then here is a roast variation to try. You could make the stuffing as a side dish for your standard chicken or pork roast dinner.
This is one of our homemade recipes adding a black pudding twist to the well documented ‘Beetroot Risotto with Goats Cheese’ combination. Black pudding works well with both ingredients so is not out of place in this dish adding even more flavour and an additional texture.
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.