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.
Pumpkin Salad Bacon Black Pudding | This simple and delicious warm pumpkin salad by Rose Prince is ideal for an autumnal starter dish.
This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns – Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.
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.
James Martin recommends this peppery celeriac soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.
James Martin, chef and popular TV personality shares this classic combination of scallops, apples and black pudding but with a spicy twist on his BBC show Home Comforts.
A nicely presented dish, including black pudding of course, with Beluga Lentils (we had not heard of them either), spiced apple and smoked duck. Certainly one to try if we ever figure out where the Lentils hide in the supermarket!
Salad of Clonakilty Black Pudding, Potato, Char-grilled Red Onion and Walnut is a light and easy to prepare salad or light lunch dish.
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.
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 Tom Kerridge’s Scotch risotto uses pearl barley (the main ingredient of Scotch Broth) as its base which, like rice, takes on all the other flavours within the dish, adding a more robust body in so doing. He’s combined this with another great Scottish ingredient, Stornoway Black Pudding.
A recipe sourced from the Clonakilty Food Company, Ireland’s premier black pudding producer. We are used to seeing the combination of scallops and black pudding, but not so often crab. This is a light and easy to prepare lunch or starter dish, which, with a little improvisation could be adapted for some tasty alternative canapes.
A recipe by Donal Skehan, this is a starter or light supper dish that puts a modern twist on the traditional combination of boxty, black pudding and eggs. For those of you who are unfamiliar with the term, boxty is a traditional Irish Potato Pancake.
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.