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.
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.
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.
Adding some savoury Black Pudding to potato cakes takes them to the next level and makes them even more tasty. Try substituting a duck egg for your standard hen’s egg for an even richer tasting dish.
Chef Tom Kerridge’s Black Pudding Mash is a simple and easy way to spice up your mashed potato for an extra special mealtime treat. This mash goes really well with pork so why not add it to your roast dinner or serve with some good quality sausages and onion gravy.
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.
This recipe by Si King & Dave Myers, aka The Hairy Bikers, was featured on their BBC show Hairy Bikers’ Best of British, their culinary journey through time to celebrate British food. This was from series 1, first broadcast on 10th January 2012, in an episode titled “Water Water Everywhere”.
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.
An easy to prepare all-in-one dish by cook and writer Nigel Slater. Probably more suited to brunch rather than breakfast, this dish is simple to prepare and you can pop it in the oven and get on with some of your morning chores…or just sit down with the morning paper and a cup of coffee.
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.