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.
Confit Pork Belly Stuffed with Black Pudding by Graham Campbell, the youngest person in Scotland to receive a Michelin star [age of twenty-five], is simply a celebration of the marriage of Pork and Black Pudding!
This recipe of Baked Stuffed Tomatoes with Black Pudding by Shirley Spear brings a hint of the Mediterranean to Scotland using locally produced ingredients.
Marcello Tully suggests what may sound like a strange combination, but sweet, Kirsch-soaked cherries make a wonderful foil to earthy black pudding.
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.