Potatoes
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.
Chef Tom Kerridge's Black Pudding Mash is a simple and easy way to spice up your mashed potato for an extra special mealtime treat. This mash goes really well with pork so why not add it to your roast dinner or serve with some good quality sausages and onion gravy.
This recipe is sourced from ScottishSalmon.com, the 'leading independent Scottish producer of superior salmon'. Local salmon combined with Stornoway Black Pudding makes for a truly Scottish inspired dish!
An Irish Omelette recipe from Donal Skehan, the food writer, food Photographer and TV Presenter which originated from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.
Si & Dave combine Scallops with Bacon, Black Pudding and Colcannon in this recipe featured on their BBC show Hairy Bikers' Best of British, their culinary journey through time to celebrate British food.
Chef Tom Kerridge's Ultimate Breakfast Omelette includes Black Pudding - it would not be the ultimate Omelette without it! The recipe can also be easily tweaked adding any of your favourite breakfast ingredients.
This dish of Rabbit stuffed with Black Pudding, wrapped in pancetta and served with some lovely mushrooms makes a change to a Rabbit stew / casserole.
We like this Black Pudding & Feta Salad recipe because it is one Cathal has adapted to suit his own tastes and it contains two favourite other ingredients, feta cheese and maple syrup!
Adding some savoury Black Pudding to potato cakes takes them to the next level and makes them even more tasty. Try substituting a duck egg for your standard hen's egg for an even richer tasting dish.
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!
Jamie Oliver introduces this dish of Poussin with Black Pudding saying “A bit of good-old black pudding under the skin of the poussin blows your socks off!”
An easy to prepare all-in-one dish by cook and writer Nigel Slater. Probably more suited to brunch rather than breakfast, this dish is simple to prepare and you can pop it in the oven and get on with some of your morning chores...or just sit down with the morning paper and a cup of coffee.