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Confit Pork Belly Stuffed with Black Pudding | Graham Campbell
Confit Pork Belly Stuffed with Black Pudding | Graham Campbell

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!

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Roast Woodpigeon, Peas, Wild Garlic, Black Pudding Purée & Liver Toast | André Garrett
Roast Woodpigeon, Peas, Wild Garlic, Black Pudding Purée & Liver Toast | André Garrett

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.

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Roast Grouse, Black Pudding Crumble, Sweetcorn, Liver Canapé, Whisky Jus | André Garrett
Roast Grouse, Black Pudding Crumble, Sweetcorn, Liver Canapé, Whisky Jus | André Garrett

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.

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Scallop & Black Pudding Warm Salad | Jamie Oliver
Scallop & Black Pudding Warm Salad | Jamie Oliver

Jamie Oliver, introduces this recipe by saying “The richness of the black pudding works really well with the clean taste of the scallops – delicious!”

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