About this recipe: I made this with what little I had in the fridge and freezer on a Mother Hubbard day. It was difficult to choose the "cuisine" for this dish. I'm Scottish, but it's inspired by a tapas dish from my favourite Spanish restaurant Torres (Glasgow). Whatever, it tasted really good for something thrown together in a sparse kitchen. Let me know if you like it. If I were to change anything I'd probably add some red onion and maybe sprinkle over some toasted pine nuts, but this is it in the original form I know works.
Fantastic Also try with black pasta, and finished in a sweet balsamic vinegar and parmesan. Bellissimo!! - 30 Nov 2012
This is what we call "soul food" north of the border, easy to make, tasty and filling. I added button mushrooms and increased the Black Pudding (Stornoway naturally) which made for a very filling dish when served with a side salad. I don't think I would serve it as a main meal with guests but it's great as a late supper when friends drop in or mid-week treat. - 02 Jun 2013
This sounds like a great combination but could you really taste any black pudding over all that chorizo? - 12 Aug 2012