Ingredients

Serves 4

Ingredients

4oz / 100g white bread, crusts removed (1 day old)
7 tablespoons olive oil
8oz / 225g Real Lancashire Black Pudding, cut into 3/4in / 2cm slices
2 tablespoons apple juice
1 crisp eating apple, peeled, cored and cut into 8 wedges
1oz / 25g butter, at room temperature
icing sugar, to dust
2oz / 50g smoked streaky bacon, cut into small dice
1 tablespoon balsamic vinegar
1 teaspoon wholegrain mustard
1 tablespoon golden syrup
5oz / 150g mixed baby salad leaves
salt and freshly ground black pepper

Method

1)Preheat the oven to 180C/350F/Gas 4 and preheat the grill to medium. To make the croutons, cut or tear the bread into small pieces and then toss the pieces with three tablespoons of the olive oil until they are all well coated. Spread them out on a baking sheet and bake 10-12 minutes until crisp and golden. Remove and leave to cool completely.
2)Brush the black pudding with the apple juice and arrange on the grill rack with the apple slices. Smear the apple slices with the butter and dust with the icing sugar. Grill to 1-2 minutes on each side until the black pudding is crisp and lightly golden and the apple wedges are caramelised.
3)Meanwhile, heat a tablespoon of the oil a frying pan, add the diced bacon and fry over a high heat for 3-4 minutes until crisp and golden, stirring.
4)Tip on to some kitchen paper and leave to cool.
5)To make the dressing, whisk the remaining three tablespoons of the oil with the vinegar, mustard and golden syrup in a small bowl. Season to taste.
6)To serve Divide the salad leaves among serving plates. Scatter over the croutons, black pudding slices, caramelised apple wedges and bacon and then drizzle over the dressing.

Ingredients

225g black pudding, peeled and roughly chopped
6 spring onions, trimmed and finely chopped
2 sweet red peppers, quartered, de-seeded and cut into 1cm (1/2”) dice
150g (6oz) potatoes, cooked & mashed
2 tbsp. Irish mustard
2 tbsp. malt vinegar
Salt & freshly ground pepper
About 225g (8oz) flour
4 eggs
225g (8oz) fresh white breadcrumbs
Oil for frying

Gooseberry Compote:

350g (12oz) caster sugar
500ml (1 pint) water
225g (8oz) gooseberries, topped & tailed

Method

In a food processor, blend the roughly chopped black pudding, spring onions, red peppers, potatoes, mustard and vinegar.
Season to taste and mould the mixture into cylindrical shapes about 5cm (2”) long, then roll in flour then the lightly beaten eggs and finally the breadcrumbs. Shallow fry in plenty of hot oil until golden brown; drain on kitchen paper and keep warm.
Meanwhile, dissolve the sugar in the water and bring up to the boil to make a syrup, then add the gooseberries and cook gently for 10 minutes, until soft. Strain off excess juice, and then arrange the warm compote on heated serving plates with the reserved croquettes and a small salad garnish.

Ingredients

4 medium floury potatoes (about 650g / 1lb 7oz), peeled
100g / 4oz plain flour
1 tsp bicarbonate of soda
Salt
284ml / 9½fl oz carton buttermilk
Large knob of butter, for frying
Bacon
Black Pudding
142ml / 4¾fl oz tub double cream
1 tbsp grainy mustard
2 tsp lemon juice

Method

Boil the potatoes for 15-20 minutes, and then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, and then sift in the flour, bicarbonate of soda and plenty of salt.

Stir in the buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes.

Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season.

Serve 2-3 pancakes per person topped with bacon, black pudding and drizzle with mustard cream.

Ingredients

2 Table spoons olive oil
1 200g of RS Ireland Black Pudding
6 Plump fresh diver caught scallops
Squeeze of lemon juice
3 Table spoon of olive oil
½ clove garlic- Crushed
1 Shallot- Chopped fine
1 Desiree Potato- Peeled, cooked and flaked with a fork
To finish a few sprigs fresh chervil

Method

1 For the olive oil mash warm the olive oil and fry briefly the garlic and the shallot until softened.
2 Slice the black pudding into 1cm discs, drizzle with 1 table spoon olive oil and heat under a hot grill.
3 Heat the remaining oil in a frying pan and flash sear the scallops until scorched on one side- turn and fry briefly on the other side taking care not to cover them. Season.
4 Arrange the olive oil potatoes in the centre of a long plate – place alternative slices of the black puddings down the centre – finish with a squeeze of fresh lemon and a few sprigs of chervil.

Ingredients

• 200g V,pud, skinned and sliced
• 2 potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 large leek, sliced
• 2 onions, peeled and sliced
• 1/4 small white cabbage, shredded
• 1 can red kidney beans, drained and rinsed
• Optional: 1 vegetable stock cube
• Salt and pepper to taste
• 2 tablespoonfuls of oil

Method

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes.

Add the cabbage and the kidney beans and cook for 5 minutes more. Sauté the slices of black pudding in oil until they are crisp on the outside.

Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.

Ingredients

Black Pudding 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 1/2 pint (300ml)
Butter 25g
Lasagne Verdi 1 Packet
The White Sauce
Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g

Making Method

1. To prepare the Black Pudding Sauce, fry the Black Pudding and Onion until brown.
2. Stir in the Stock, Garlic, Tomatoes and Mushrooms (sliced).
3. Cook for about an hour until thick and rich.
4. If necessary add 2 tablespoons of Cornflour dissolved in a small amount of cold water to thicken.
5. Grease an oven proof dish.
6. To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk,
stirring until thickened.
7. Grate the Cheese and add. Add seasoning to taste.
8. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce.
9. Sprinkle some Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
10. Serve with Parmesan Cheese.

Created by:Tom Bridge

(serves 4)

Ingredients

450g / 1lb Real Lancashire Black Pudding, skin removed
225g / 9 oz mashed potato with butter
1 free range egg yolk
50g / 2 oz seasoned flour
2 free-range eggs, whisked with a little milk
100g / 4 oz fresh breadcrumbs
Cooking oil
4 duck eggs, softly poached
15ml freshly chopped tarragon
15ml mustard seeds
15ml English mustard
150ml / 5 fl oz thick mayonnaise
225g / 9 oz rocket or watercress
Freshly milled black pepper

Method

1. Thoroughly blend together the black pudding, mash potato and egg yolk and divide the mixture into 4 and with floured hands shape into 5 cm / 2 inch depth and into 15cm / 6 inches in diameter.
2. Dip into the beaten egg and then coat generously with breadcrumbs.
Heat the oil in a frying pan and fry until the cakes are golden brown on both sides and keep warm in the oven.
Meanwhile poach the duck eggs and keep warm.
Put the tarragon, mustard seed and mustard into a bowl and blend thoroughly with the mayonnaise.
3. Place a little rocket or watercress onto each plate, top with a black pudding potato cake, poached egg and sprinkle the mayonnaise over the top.
4. Finish with freshly milled black pepper.

Ingredients

(Serves 4-6)

2 Black Puddings, skinned and sliced
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 large leek, sliced
2 onions, peeled and sliced
1/4 small white cabbage, shredded
1 can red kidney beans, drained and rinsed
Optional: 1 chicken / vegetable stock cube
Salt and pepper to taste
2 tablespoonfuls of oil

Method

Put the prepared onions, carrots, potatoes and leek into a large non-stick skillet with about 4 cups of boiling water. Add stock cube if desired. Cover and cook until the vegetables are almost tender, for 25 to 30 minutes.
Add the cabbage and the kidney beans and cook for 5 minutes more. Sauté the slices of black pudding in oil until they are crisp on the outside.
Gently stir into vegetables and simmer for 10 minutes. Add the seasoning and serve hot with bread or rolls.

Created by: Andrew Nutter

(makes around 50 small triangular pastries)

Ingredients

1 tablespoon olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1 teaspoon of peeled and finely chopped ginger
450 g /1 lb. black pudding skinned and chopped
1 bunch spring onions, about 8 trimmed and finely chopped
140 g / 5 oz chicken breast boned and skinned
Salt and freshly ground black pepper
25 g / 1 oz butter, at room temperature
2 eggs
150 ml /1/4 pt whipping cream
A little freshly grated nutmeg
A few leaves fresh basil chopped
1 × 350 g/ 12 oz packet won-ton skins
Vegetable oil for deep frying

Method

1. Heat the olive oil in a non-stick frying pan and sauté the onion, garlic and ginger. When they have softened, add the black pudding and cook for about a minute.
2. Add the spring onions and remove the pan from the heat so that they remain crunchy. Put it to one side to cool.
3.Take the chicken breast and blend it in a food processor with a teaspoon of salt. Add the butter and blend again.
Now add an egg and continue to blend while you pour in the cream. Stop the motor from time to time and scrape the inside of the bowl with a rubber spatula so that everything is evenly combined.
4. Stir the chicken mousse into the black pudding mixture and season with salt, pepper and nutmeg. Finally, add the basil.
5. Lay out 6 -9 won ton skins on a clean work surface and place a spoonful of the black pudding mixture in the centre of each.
6. Beat the remaining egg and use it to brush the edges of the won-ton skins. Fold each in half to form a triangle and press the edges firmly together. Repeat until all the mixture has been used.
7.Heat a deep pan of oil to 180oc / 350F. Fry about 6 won-tons at a time until they are golden brown, about 2-3 minutes. Drain and turn them out on to kitchen paper. Serve hot.

Ingredients

4 potato cakes
400g black pudding
4 eggs
Cream, for scrambled eggs
Freshly chopped chives
4 rashers of smoked streaky bacon
1 tbsp horseradish sauce
2 tsp crème fraiche

Method

1. Cook the slices of black pudding. While still warm remove outer skin and break up the pudding in a bowl with the back of a fork until it resembles a chunky paste.
2. Spread the black pudding ‘paste’ thickly onto each potato cake.
3. Scramble the eggs using cream instead of milk and add a few finely chopped chives. While the eggs are still soft and warm, spoon some on top of the black pudding.
4. Grill the rashers of smoked streaky bacon until crisp and cut into small pieces. Place on top of the scrambled egg.
5. Mix the horseradish sauce with the crème fraiche to thin it slightly and make it a little smoother. Spoon a tiny amount on top of each piece of bacon.
6. Decorate with a few chopped chives or a small piece of caramelised apple.

Ingredients

(Serves 2-4)

• 450g / 1lb finely minced beef
• 450g / 1lb finely black pudding
• 1 egg yolk
• 1/2 onion, finely grated
• 1 tsp finely chopped garlic
• 1 tbsp extra virgin olive oil
• 2 tbsp chopped flat leaf parsley
• 1 tbsp chopped coriander leaf
• 1 tsp dried oregano
• 1 tsp chilli sauce
• 1/2 tsp freshly ground black pepper
• 8 small buttered baguette rolls

Garnish

• 8 shallots, peeled and thinly sliced mixed with chopped flat leaf parsley
• 4 beef tomatoes, thinly sliced
• Fresh coriander leaves
• 5 fl oz /150ml genuine Greek yoghurt

PRE-HEAT THE BARBEQUE OR GRILL

Method

Place the ingredients for the burgers (excluding baguettes) into a large bowl and work the mixture with your hands to create a blended mix, being careful to not overwork, form the mixture into 8 long oval sausage shapes, about 2.5cm/ 1 inch thick.

Char grill, grill or fry the burgers for about 5 minutes each side for rare or to your taste.

Split the rolls without completely cutting through. Remove some of the bread from the centre. Place the burgers in the rolls and garnish with the shallots, flat leaf parsley, tomatoes, coriander and only genuine Greek yoghurt.

Ingredients

500g apples, preferably Cox’s Pippin
450g sliced black pudding
150ml water
20g of caster sugar
Juice of ½ a lemon
Cinnamon stick
30g of butter

Method

1. Peel and core the apples, chop finely. Place in a thick-bottomed saucepan with all other ingredients except the butter.
2. Cook over a medium heat until the apples are soft and the black pudding is cooked through.
3. Take the pan off the heat, remove the cinnamon stick and whisk in the butter to a smooth consistency. If too thick add a little more water.

From: http://g4cio.demon.co.uk/bpudding/pudding.htm

Created by: Sue Pilkington

Ingredients

Fillet of Chicken Breast
Black Pudding
Spring Onions
Streaky Smoked Bacon
Lancashire ‘tasty’ Cheese
New Potatoes
Olive Oil
Whipping Cream
White Wine
Plum Tomato

Method

1. Clean chicken and wash potatoes and spring onions. Grill bacon well but not crispy.
2. Slice open the chicken breast and baton out. Chop spring onion finely and slice black pudding into strips. Place a layer of spring onion onto the chicken breast followed by a layer of black pudding, and then place a further layer of onions over the black pudding.
3. Roll the chicken into a parcel and wrap the pre-cooked bacon around the parcel. Wrap in tin foil and cook for 25 minutes on gas mark 7 / 200 oc.
4. Boil new potatoes. Make a cheese glaze by mixing the cream, white wine and ‘tasty’ Lancashire cheese.
5. Crush the potato in a timbale, slice the chicken diagonally. Turn out potato onto a warm plate, stack chicken onto potato. Drizzle the cheese glaze over the chicken and decorate with spring onion and rose tomato.

Created by: Tom Bridge

Ingredients

4 large jacket potatoes baked and warm
1 tbsp of English mustard powder
1 tbsp freshly chopped mixed herbs of your choice
Salt & freshly milled black pepper
Seasoned flour
8 oz / ½ lb Creamy Lancashire cheese
8 oz / ½ lb Real Lancashire black pudding skin removed
Cooking oil

Method

1. Scoop the potatoes from their skins into a bowl, add the mustard powder, herbs, salt and freshly milled black pepper and blend thoroughly.
On to a floured board divide the mixture into four equal portions. Shape them into large rounds.
2. Divide the cheese and black pudding into 50g / 2 oz portions and place into the centre of each cake. Shape the mixture now into cakes, firming them by patting them into a neat flat, round shape.
3.Chill the cakes in the fridge for at least 3 hours to get them nice and firm.
4. Shallow fry the potato cakes in hot oil for 3 minutes either side until golden brown on both sides.

Ingredients for Black Pudding

450g/1lb Black Pudding mixture
1 large diced onion
80g/3oz butter

Break up the Black Pudding in a bowl, sweat the onion in butter, Combine with Black Pudding. Check seasoning and mould into pastry cutters.

Ingredients for Trout
(2 × 3oz fillets per 8 portions)
2 × 80g/3oz trout fillets
60g/2oz butter
1 head blanched and chopped watercress leaves
Lemon juice
Salt and pepper

Stew the trout fillets in butter without colouring.
Drain, flake with a fork and shape like quenelles using two teaspoons.

Ingredients for Mustard Sauce
(8 portions)
110 ml/4 fl oz chicken stock
60 ml/2 fl oz of dry white wine
110 ml/4 fl oz double cream
Colmans English mustard to taste
½ head blanched and chopped watercress leaves

Methods

Boil the ingredients.
Turn out the black pudding mix from ramekin (or pastry cutter).
Spoon some of the buttered trout on top and garnish.
Serve with mustard sauce

Ingredients

1 Black Pudding (approx 200g), skin removed and chopped into 1cm dice.
80g Tasty Lancashire Cheese, grated
60g Blacksticks Blue cheese (Blue Lancashire), crumbled.
80g Butter – Lancashire made e.g. Singletons Dairy
2 small leeks, approx 180g, sliced.
1 Large Cox’s apple, cored and chopped into 1cm dice.
1 tsp dried sage or 2tsp chopped fresh sage.
6 sheets of filo pastry
Salt and pepper

Method

1. Melt 15g butter in a saucepan, add sliced leeks, and cover
with lid and leave to soften. Remove to a bowl and add the apples to the pan, cover and soften, add to the leeks.
2. Put the black pudding in the pan, cover and cook for about 5 minutes. #
3. Add the black pudding to the leeks and apples together with the sage and seasoning and mix gently together.
4. Melt remaining butter in a small saucepan. Cut one sheet of filo pastry into 3 strips and brush 1 of them with melted butter. Place a second sheet on top and brush with butter.
5. Sprinkle with 1/6 of the grated Lancashire Tasty Cheese.
6. Place third sheet on top, brush with butter and place 1/6 of the black pudding mixture down the long side of the pastry and sprinkle with 1/6 of the Blacksticks Blue cheese.
7. Fold in the ends of the pastry and roll into a sausage shape. Transfer to a baking sheet, and repeat to make 5 more parcels.
8. Brush the parcels with melted butter and bake in a pre-heated oven at 200 oC or 190 oC for a fan oven, Gas mark 6 for 25-30 minutes until golden brown.

Ingredients

1 1b / 450g Black Pudding
1 Onion
1 tablespoon of chives
¼ glass of tomato juice
1 pint of beef stock
¼ glass of red wine
2oz flour
2oz butter
Salt and Pepper to taste

Method

1. Skin and chop the black pudding into ½ inch pieces.
Place into a baking dish and top with the cooked onion.
2. Melt the butter in a saucepan and blend in the flour.
Slowly add the beef stock then the rest of the ingredients,
bring to the boil then simmer gently for approximately 10 minutes.
3. Pour the stock gravy over the Black Pudding and cook in the oven at a medium heat for 15 minutes

Ingredients

25g / 1 oz Beef dripping
8 X 225g/ 8 oz naturally cured bacon steaks
2 large red onions, peeled and sliced
15ml / 1 tbsp freshly chopped sage leaves
1 carrot diced
25g / 1 oz plain flour
425ml / 15 fl oz chicken stock
150ml / 5 fl oz strong cider
Freshly milled black pepper
150g / 6 oz Real Lancashire black pudding, diced
900g / 2 lb Potatoes, peeled and thinly sliced
85g / 3 oz Lancashire Cheese, crumbled

Method

1. Pre-heat the oven Gas 5, 375f / 190c.
2. Heat the dripping in a large frying pan and quickly brown the bacon steaks for about 2 minutes either side.
Remove the bacon to a large ovenproof casserole and keep them warm in a low oven.
3. Fry the onions with the sage in the fat until they become transparent about 3 minutes, add the carrot and flour , cooking for 2 minutes, slowly add the chicken stock and cider season well with freshly milled black pepper, stirring all the time and cook for a further 15 minutes.
4. Remove the bacon from the oven and place the black pudding with the bacon steaks interlaying them with the potatoes into a deep casserole dish.
Pour over the cider and onion stock and place on a tight fitting lid, cook in the centre of the oven for 90 minutes.
5. Take off the lid during the last 20 minutes to brown the potatoes for 15 minutes. Finally sprinkle with Lancashire cheese and cook for a further 5 minutes.
6. Serve with crusty brown bread.

Ingredients

25 g /1 oz butter
450 g /1 lb strong white flour
1 teaspoon salt
7 g lard
7 g yeast
450 ml / pint of warm water
100 g/4 oz Lean Black Pudding, crumbled
1 teaspoon of honey
1 teaspoon sesame seeds

Method

1. Lightly butter a baking tray and pre-heat the oven to gas 7, 425f, 220c.
Into a mixing bowl sieve the flour and salt, rub in the lard. Mix the yeast with one tablespoon of the warm water and return to the rest of the water, stirring it well.
2. Add this to the flour, ensuring it is fully blended, knead the dough for five minutes. Shape the dough into a ball, placing it into a warm greased bowl, cover with greased cling film and place in a warm area to rise for two hours.
3. Turn the dough out on to a lightly floured surface and really press it out with the ball of your hand for three minutes, add the crumbs of black pudding to the mixture and shape back into a ball again.
4. Cover with greased cling film, return to the warm area for a further one hour. Cut off just over one third of the dough and shape them both into large and small balls. Moisten the tops of the large ball and place the small one on to the greased baking sheet.
5. Push the first three fingers of both hands together, pushing down into the top ball until it reaches the larger ball, sealing the two parts together. 6. Cover with greased cling film and let it rise for 40 minutes in a warm area.
7. Bake in the centre of the oven for 35 minutes, coat the tops of the bread with the honey and sprinkle with sesame seeds and bake for a further 10 minutes.

Created by: Henry Harris and Hugo Arnold

Ingredients

500ml milk
1 bay leaf
500g smoked haddock, trimmed and skin removed
50g clarified butter
2 small red onions, finely chopped
300g cooked new potatoes, thickly sliced
2 Bury black puddings, peeled and cut into 1cm slices
4 hard boiled eggs, peeled and quartered
3tbsps red wine vinegar
2tbsps Worcestershire sauce
Half a bunch of parsley, chopped
1 tbsp grain mustard
1tbsp Dijon mustard
hollandaise sauce

Method

1. Bring the milk and bay leaf to the boil in a saucepan. Slide in the haddock. Bring back to the boil, take off the heat and set aside, uncovered.
2. Melt the butter in a skillet and saute the onions briskly for 2 to 3 minutes; you want them to colour lightly but still retain some crunch.
3. Add the potatoes and black puddings, stirring so they are well heated through and lightly coloured.
4. Add the eggs, vinegar and Worcestershire sauce and cook for a further minute. Add the parsley and, using a fish slice, lay the haddock on top.
5. Toss the pan, or fold the haddock in with a large spoon. Heat through and check the seasoning, though it is unlikely to need any.
6. Stir the mustard into the hollandaise sauce and thin down with a little hot water. Spoon the hash on to four plates and drizzle the hollandaise over the top.

Ingredients

1 lb of mince meat
1 ½ lbs / 680 g of potatoes
2 medium onions
2 carrots (optional)
1 Oxo cubes
3 tablespoons Bisto
1 pint of boiling water
One Black Pudding, skinned & sliced
8 oz / 230g seasoned short crust pastry

Method

1. Cut all of the vegetables into 1 inch cubes and place in a casserole dish, add the mince to the dish.
2. Make up the stock cube with the pint of boiling water and add to the casserole dish alongside the meat and vegetables and season. Cover and cook at gas mark 4/350oF/180oC for 1 ½ hours.
3. Make the bisto into a paste with a little cold water. Add to the casserole along with the Black Pudding.
4. Top with the short crust pastry and egg wash the top.
5. Replace in the oven and continue to cook for approximately 30 minutes or until golden brown.

Ingredients

1 lb of mince meat
1 ½ lbs / 680 g of potatoes
2 medium onions
2 carrots (optional)
1 Oxo cubes
3 tablespoons Bisto
1 pint of boiling water
One Black Pudding, skinned & sliced
8 oz / 230g seasoned short crust pastry

Method

1. Cut all of the vegetables into 1 inch cubes and place in a casserole dish, add the mince to the dish.
2. Make up the stock cube with the pint of boiling water and add to the casserole dish alongside the meat and vegetables and season. Cover and cook at gas mark 4/350oF/180oC for 1 ½ hours.
3. Make the bisto into a paste with a little cold water. Add to the casserole along with the Black Pudding.
4. Top with the short crust pastry and egg wash the top.
5. Replace in the oven and continue to cook for approximately 30 minutes or until golden brown.

Created by: Nigel Slater

Ingredients

2 medium onions
2 very large or 3 medium parsnips
4 large butcher’s sausages
250g black pudding
A few sprigs of thyme
250ml chicken stock

Method

1. Set the oven at 190c / gas mark 5. Peel the onions and slice them in half from root to tip, then cut each half into about 6 or 8 pieces. Soften them slowly in a flameproof baking dish or roasting tin, in a tablespoon or so of oil over a moderate heat.
2. While they are softening, peel the parsnips and cut into short, thick chunks, about the length of a wine cork. Add them to the onions and leave to colour, turning up the heat a little if needs be.
3. Cut each sausage into three and add to the pan. Cut the black pudding into thick slices then cook them with the other ingredients till they are golden on the outside. It is important everything is a good colour.
4. Strip the leaves from the thyme and stir them in together with the chicken stock. Bring to the boil briefly, and then put in the oven to bake for 30-40 minutes, until the parsnips are truly tender and the stock has reduced to a syrupy glaze.

Ingredients

340g / 12 oz Plain flour
Generous pinch of salt
200g butter
1 large free-range egg yolk
60ml cold water, approx
450g / 1lb Real Lancashire Black Pudding, skin removed and diced
340g / 12 oz cooked weight of rhubarb
450g / 1lb Lancashire cheese, crumbled
450g / 1lb rindless naturally cured bacon, cut into pieces

Method

1. Sift the flour with the salt. Rub in the butter until it looks like breadcrumbs. Mix the yolk with the water and then add to the mixture. Mix to a firm dough.
2. Chill for 20 minutes and then let it relax for 10 minutes after rolling out.
3. Line twelve 7.5cm / 3 inch patty tins with the pastry. Sprinkle equal amounts of black pudding onto the base of the pastry, repeating the process with rhubarb, crumbly cheese and finally topping with bacon.
4. Set the oven to 200c / 4 00f gas 6. Place the pastry cases onto a baking tray and bake in the centre of the oven for 15 minutes until the bacon is crispy and serve with a crisp leaf salad.

Ingredients

4 medium floury potatoes (about 650g / 1lb 7oz), peeled
100g / 4oz plain flour
1 tsp bicarbonate of soda
Salt
284ml / 9½fl oz carton buttermilk
Large knob of butter, for frying
Bacon
Black Pudding
142ml / 4¾fl oz tub double cream
1 tbsp grainy mustard
2 tsp lemon juice

Method

1. Boil the potatoes for 15-20 minutes, and then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, and then sift in the flour, bicarbonate of soda and plenty of salt.
2. Stir in the buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for a further 2 minutes.
3. Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season.
4. Serve 2-3 pancakes per person topped with bacon, black pudding and drizzle with mustard cream.

Ingredients

3 large red onions, peeled & sliced
50g/ 2 oz dripping
50g/ 2 oz Plain flour
4 rashers of naturally cured rindless Ayrshire back bacon
600ml/1 pint of fresh beef stock
30ml / 2 tbsp English Mustard Powder
30ml 2 tbsp freshly grated Horseradish
30ml / 2 tbsp dry sherry
60ml red wine vinegar
Freshly ground black pepper
Pinch of salt

Method.

1. Chop the bacon rashers finely. Melt the dripping in the heavy based pan; add the bacon and onions cooking for 6 minutes until light brown. Add the sherry & vinegar cook for 3 minutes.
2. Blend in the flour, stirring the roux until it is brown. Gradually add half the beef stock, stirring constantly until the mixture has cooked through and thickened.
3. Add the mustard powder and horseradish seasoning and beef stock, simmering and skimming for a further 30 minutes.
4. Check and rechecking the seasoning all the time.
Strain through a fine sieve, skim off any extra fat and pour over the hot sliced Black pudding and serve with a creamy mash potato.

Ingredients

400g dried white alubia beans (use dried broad beans or butter beans if unavailable)
1 large onion, chopped coarsely
2 or more cloves of garlic, crushed
200g black pudding, chopped into chunks
100g chorizo, chopped into chunks
100g chopped bacon
50g Serrano ham ( or prosciutto or other smoked ham) chopped
1 tsp dried oregano
Pinch of saffron powder
Seasoning

Method

Soak the beans overnight, drain, and simmer in 1.5 litres of water with the onion and garlic until cooked (approximately 1 hour). Add the other ingredients and simmer for a further hour, or cook, covered, in a low oven. Season to taste.

Eat as a soup or a main course with plenty of fresh bread.

Ingredients

4 rings fat free, black puddings
4 large potatoes, peeled boiled and thickly sliced
2 apples peeled, cored and sliced
2 onions, peeled and thinly sliced
50g (2 oz) butter
50g (2oz) plain flour
100ml (3floz) course grain mustard
300ml (9floz) beef / vegetable stock
A pinch nutmeg and thyme
Salt
Freshly ground black pepper
100g (4oz) cheddar cheese / Vegetarian cheese, grated

Method

1. PRE-HEAT the oven to gas 6 / 400F / 200oC.
2. Slice the black pudding 2-3 cm / 1 inch in thickness, removing any skin.
3. Line a deep baking dish, with the slices of potato.
4. In a saucepan fry the onions in the butter. Remove the onions with a slotted spoon, retaining the butter in the pan for later. Place the onions over the potatoes, covering them completely.
5. Add the slices of apple to the base of the dish covering the onions, and then finish off with a layer of the black pudding.
6. Put the flour and mustard into the pan in which the onions were fried and cook for 2 minutes. Slowly add the stock, stirring continuously until the sauce is smooth.
7. Add the nutmeg and thyme to the sauce, taste and season with salt and pepper.

Ingredients

4oz / 100g white bread, crusts removed (1 day old)
7 tablespoons olive oil
8oz / 225g black pudding, cut into 3/4in / 2cm slices
2 tablespoons apple juice
1 crisp eating apple, peeled, cored and cut into 8 wedges
1oz / 25g butter, at room temperature
icing sugar, to dust
2oz / 50g smoked streaky bacon, cut into small dice
1 tablespoon balsamic vinegar
1 teaspoon wholegrain mustard
1 tablespoon golden syrup
5oz / 150g mixed baby salad leaves
salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4 and preheat the grill to medium.
2. To make the croutons, cut or tear the bread into small pieces and then toss the pieces with three tablespoons of the olive oil until they are all well coated. Spread them out on a baking sheet and bake 10-12 minutes until crisp and golden. Remove and leave to cool completely.
3. Brush the black pudding with the apple juice and arrange on the grill rack with the apple slices. Smear the apple slices with the butter and dust with the icing sugar.
4. Grill to 1-2 minutes on each side until the black pudding is crisp and lightly golden and the apple wedges are caramelised.
5. Meanwhile, heat a tablespoon of the oil a frying pan, add the diced bacon and fry over a high heat for 3-4 minutes until crisp and golden, stirring.
6. Tip on to some kitchen paper and leave to cool.
7. To make the dressing, whisk the remaining three tablespoons of the oil with the vinegar, mustard and golden syrup in a small bowl. Season to taste.
8. To serve Divide the salad leaves among serving plates. Scatter over the croutons, black pudding slices, caramelised apple wedges and bacon and then drizzle over the dressing.

From: THE FERMANAGH HERALD

Created by: Hugh Fearnley

Ingredients

up to 9 oz. bacon, diced
2 tablespoons olive oil
1 large onion, finely chopped
up to 9 oz. cooked sausages, roughly chopped
up to 9 oz. piece black pudding, chopped roughly or crumbled
1lb. 2 oz. cooked basmati or other long grain rice
salt, freshly ground black pepper

Method

1. In a large pan gently fry the bacon until starting to crisp a little.
2. Add the onion and sweat until soft, golden and translucent. Add the sausage pieces and black pudding and turn up the heat a little so they both crisp up and the onions start to take a little colour (you can burn them brown, but don’t burn them black).
3. Throw in the rice and heat through, tossing the pan occasionally until everything is well mixed and nicely hot.
4. Taste and season as you like with salt and freshly ground black pepper. Serve at once.

Created by: Ginny Grant

Ingredients

(serves 2-4)

1 large bacon hock (or 2 smaller ones)
1 head garlic
1 red chilli
2 sticks celery, cut into large chunks
2 carrots, peeled and cut into large chunks
300g piece black pudding
2 × 400g cans white beans, drained and rinsed well
salt and freshly ground black pepper

Method

1. Place the bacon hock in a medium saucepan and cover with cold water. Bring to the boil, lower the heat and skim any scum from the surface. Taste the water; if it is too salty discard and cover again with fresh water. Add the garlic and chilli then simmer for 1-½ hours or until the hock is tender. Add the celery, carrot and black pudding. Cook until tender (around 15 minutes).
2. Remove the hock, black pudding, and garlic, and discard the chilli. When cool enough to handle, remove the skin from the hock and remove the meat in 1 or 2 pieces. Set aside.
3. Squeeze out and mash the cooked garlic. Add with the beans to the saucepan and heat. Taste and adjust the seasoning if necessary.
4. Slice the black pudding and bacon. Spoon a good ladleful of beans into each bowl along with a few pieces of carrot and celery, top with a few slices of bacon and black pudding and a ladleful of the broth.

Ingredients

(serves 2-3)

6 large pieces chargrilled or marinated red pepper
6 thin slices chorizo
6 thin slices Irish White Pudding
1 handful rocket
1 small log goat’s cheese , cut into 6 slices

1. Lay the pepper pieces on a work surface and cover each with a slice of chorizo and white pudding. Lay a couple of rocket leaves on top followed by a slice of goat’s cheese.
2. Roll up and secure with 2 cocktail sticks, one at each end. Slice in half, to make two pinwheels.

Ingredients

(serves 2)

375g pack ready-rolled puff pastry , cut into 4 and tops pricked with fork
75g gruyère , cut into small cubes
12slices white Pudding
4 eggs
small handful flatleaf parsley , roughly chopped

Method

Heat the oven to 200C/fan 180C/ gas 6/. Bake the pastry squares on a baking sheet for 10 minutes. Gently press down the centre of each, scatter over the Gruyère, white pudding, and crack on an egg. Bake for 5-7 minutes or until the eggs are softly set and the pastry golden. Scatter with parsley.