Dressings | Oils
Black Pudding with Foie Gras is one of Andrew Pern's signature dishes at his Michelin star restaurant 'The Star Inn' on the edge of the North Yorkshire moors.
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.
Tess Ward's aim is 'to help people get to grips with produce-led, colourful dishes'. This simple to prepare Summer Green Salad with Crispy Black Pudding is just one example of how to make a delicious dish with just a few quality ingredients.
A nicely presented dish, including black pudding of course, with Beluga Lentils (we had not heard of them either), spiced apple and smoked duck. Certainly one to try if we ever figure out where the Lentils hide in the supermarket!
This recipe sourced from The Bury Black Pudding Company was published after Black Pudding was listed as one of the 'superfoods' for 2016.
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.
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 Paul Hollywood, baker and popular TV personality was shared on his BBC show 'Pies & Puds'. He describes it as "either a poor man’s Wellington, or a posh sausage roll".
Pumpkin Salad Bacon Black Pudding | This simple and delicious warm pumpkin salad by Rose Prince is ideal for an autumnal starter dish.
This recipe of Baked Stuffed Tomatoes with Black Pudding by Shirley Spear brings a hint of the Mediterranean to Scotland using locally produced ingredients.
There are several recipes for Scotch Eggs but we really like this one by Donal Skehan. The addition of apple to the filling and the accompanying beetroot relish make this easy to prepare dish even more appetising.