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 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 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.
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!
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.
“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.
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.
Chef Brian Turner’s recipe for Turbigo, a rich, stew-like dish, traditionally made with kidneys. Featuring on his BBC show Taste of Britain with Janet Street Porter, Brian uses chicken in this version.
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.
If you like a good Pie then you should really try this one by Kevin Dundon. Chicken, Mushrooms and Black Pudding in a creamy white wine sauce topped with a puff pastry lid. Delicious!
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 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.