Thyme
Black Pudding with Foie Gras is one of Andrew Pern's signature dishes at his Michelin star restaurant 'The Star Inn' on the edge of the North Yorkshire moors.
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.
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 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 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 dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.
Nigel Slater uses Jerusalem Artichoke, a delicate flavored root vegetable, for this simple recipe of Jerusalem Artichokes, Leeks, Black Pudding.
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.
Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut is a light and easy to prepare salad or light lunch 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.
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.