Red Pepper

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 sourced from The Bury Black Pudding Company was published after Black Pudding was listed as one of the 'superfoods' for 2016.
Clonakilty Black Pudding Rigatoni is an easy to prepare dinner or supper dish giving a classic Italian recipe a Clonakilty makeover.
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