Dressings | Oils
A great (slow-cooked) Pork Belly dish often requires some patience but the wait is worth the time and effort. This is a dish by Stephen Terry which featured on the menu of his Abergavenny restaurant earlier in the year.
This is a recipe with an Irish influence created by Michelle of TheLastFoodBlog.com. The aim of her blog is to share with you ideas for "simple, good food that everyone will enjoy".
A recipe by Donal Skehan, this is a starter or light supper dish that puts a modern twist on the traditional combination of boxty, black pudding and eggs. For those of you who are unfamiliar with the term, boxty is a traditional Irish Potato Pancake.
This recipe of Chicken breast stuffed with black pudding and herb crumbs, wrapped in bacon, served with a chive sauce and veal jus, on a bed of creamy mash, is sourced from 'Fire' restaurant, in the heart of Dublin City centre.
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.
Lancashire Hotpot with Black Pudding twist. There are lots of hotpot recipes, this is more a guide than a step-by-step so feel free to adjust as you see fit.
Black Pudding Eggs Benedict | Black Pudding with a duck egg for an even richer tasting dish and a rasher or two of smoked bacon never goes amiss.