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Lancashire Tart with Black Pudding, Onion and Bacon | Andy Bates
Chef Andy Bates is a regular contributor to FoodNetwork.co.uk and this is his recipe for Lancashire Tart with Black Pudding, Onion and Bacon.
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.
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.
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.
This recipe for Pork, Black Pudding and Apple Pie by Vanesther Rees, food blogger, makes the most of the leftovers from a Sunday Roast with the addition of black pudding!
"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.
Roast Saddle of Lamb with Spinach & Black Pudding by Galton Blackiston is a great example of combining just a few tasty, quality ingredients to make a beautiful meal.
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.
Chef Matthew Tomkinson suggests using Boudin Noir (French Black Pudding) for this lovely Braised Rabbit dish. The Boudin Noir can be slightly sweeter especially if, as recommended, it contains apple.
A recipe from one of our favourite TV chefs Rachel Allen, a light and tasty Black Pudding Soufflé, ideal for a dinner party starter.
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