Wine & Spirits
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.
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.
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.
Black Pudding and Scallops with a Cardamom and Orange sauce via Speyside Specialities. This tasty recipe was suggested by Speyside Specialities in our 'Meet the Producer' feature.
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.
"Black pudding and coconut. . . I reckon this unexpected pairing requires you to stretch your imagination a little, right?" - Well it sure intrigued us! This is a recipe by François Chartier, regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies.
This recipe, by James Mackenzie, is made up of crispy black pudding, beans and langoustine in a creamy sauce, perfectly topped off with a wild garlic crust - all in season for the spring months.
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.
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.