The Guardian | Food
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.
Nigel Slater uses Jerusalem Artichoke, a delicate flavored root vegetable, for this simple recipe of Jerusalem Artichokes, Leeks, Black Pudding.
This Spaghetti & Black Pudding Meatball dish by journalist and writer Felicity Cloake featured in her article called "#eatclean in 2016? No. Let’s eat Black Pudding" following the 'Superfood' claim back in January.
Thomasina Miers suggests this really interesting twist on a ragu recipe. The use of hot smoked paprika, cinnamon and black pudding adds some great flavour to this tomato based classic.
A very simple lunchtime dish by cook and writer Nigel Slater. Rather than cooking a single larger omelette, Nigel has taken to cooking smaller snack size versions, with this black pudding frittata option just one of his suggested alternatives.
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.
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.
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.
Another easy to prepare all-in-one dish by cook and writer Nigel Slater. If you like a 'standard' toad-in-the-hole, then adding the rest of your breakfast ingredients can only make the dish even better!!