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.
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.
James Martin recommends this peppery celeriac soup, topped with luxurious seafood and delicious black pudding for a great opening dinner party dish.
Marcello Tully suggests what may sound like a strange combination, but sweet, Kirsch-soaked cherries make a wonderful foil to earthy black pudding.
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.
This recipe by Si King & Dave Myers, aka The Hairy Bikers, takes on a Spanish influence. Spicy chorizo sausage and black pudding both go really well with clams and other shellfish.
Black pudding and duck is a great combination, add some blackberry, redcurrant and beetroot and you have yourself a explosion of flavour. This recipe is by Barry Liscombe of Hartes of Kildare, Ireland using the best of local Co. Kildare produce.
Pork, Apple & Black Pudding – what’s not to like? James Martin shares another classic combination, this time from his BBC show ‘Food Map of Britain’, showcasing Lincolnshire Pork.
“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 Spaghetti & Black Pudding Meatball dish by journalist and writer Felicity Cloake featured in her article called “#eatclean in 2016? No. Let’s eat Black Pudding” following the ‘Superfood’ claim back in January.