Black pudding isn't just for breakfast! Find loads of delicious recipes that use black pudding to jazz up salads, stuffings and stews. Try a bacon and black pudding salad, or black pudding stuffed chicken.
A lovely light supper, dinner party starter or weekend lunch!
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.
Chicken stuffed with black pudding and wrapped in bacon with a creamy mushroom sauce. This is one of my son's favourite meals.
This is my famous fry-up! It has everything an Irish fry up should have...bacon, sausages, fried soda bread, potato farls, black pudding, fried egg and fried tomato. No baked beans in sight!
Basically a black pudding hash. Black pudding is not to everyone's liking but this really is delicious, quick and easy to make.
This takes some of my favourite things (black pudding, good cheese, potatoes and stout), and turns them into a fun evening meal. If you don't eat black pudding, then substitute with a slice or two of fine quality ham or corned beef.
This is lovely, a nice change from the usual chicken stuffed with cheese. Something different - very impressive if having guests for dinner!
This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.
Every country consumes tripe, and all countries have different ways of cooking this dish which varies tremendously from one country to the other. Even the people within the country itself adds minute differences to try and enhance the dish of their country's version claiming their way of doing the dish to be the best in the country. Here is the way it is done in Gibraltar, my hometown and my version of "Tripe Gibraltar style".
I'm not long back from Argentina and what becomes apparent very quickly in Argentina is the population's love of meat and lots of it, none of the animal is wasted - they love the fillet through to the kidneys and the blood. I felt this is something we should really embrace in the UK.