Preparation & Cooking Time
This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish of hash browns - Black Pudding wrapped in a cheesy potato mix, offset perfectly with the sweetness of caramelised Conference pears.
For the Hash Browns
For the Pears
4 sprigs of Flatleaf Parsley
- Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs.
- Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season to taste.
- Pat out a quarter of the mix in a circle larger than the slice of black pudding. Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160°C degrees until golden brown.
- Scoop the Conference pear into balls. Put one dessertspoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly.
- Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
Serve the hash browns with a few caramelised balls of pear, the herby butter sauce. Garnish with large sprigs of flatleaf parsley.