Black pudding was a favourite with the drovers over 200 years ago and whilst still a must for the full Scottish breakfast it is now also on trend for informal suppers too.
| Servings | Prep Time |
| 2 | 10 |
| Cook Time |
| 10 |
|
|
|
|
Black pudding was a favourite with the drovers over 200 years ago and whilst still a must for the full Scottish breakfast it is now also on trend for informal suppers too.
|
Ingredients
- 4 slices Black pudding (this one from Lawsons, West Lothian. SF Ark of Taste
- 225 g Brussels sprouts blanched to part cook.
- 225 g chestnuts cooked vac packed ones ideal
- 2 cooked beetroot
- 6 Maris Piper potatoes or similar to give good mash.
- 1 generous spoonful of Galloway Lodge Wholegrain Mustard
- Isle of Skye Sea Salt and freshly milled black pepper to season
Servings:
Instructions
- Peel potatoes and quarter. Put in pan to boil for 15-20mins until sufficiently soft to drain and mash.
- Meanwhile drizzle a little rapeseed oil in a frying pan and begin to cook black puddings, remembering to remove any outside casing first.
- Prepare vegetables: slice sprouts in half and cut beetroot in small wedges.
- Turn pudding to cook on other side and add sprouts, beets and chestnuts to pan. Season and shoogle! Cook for a further 5mins to thoroughly heat through.
- Add a dollop of mustard to the mashed potato and blend with a spoon.
- Serve on heated plates.
Recipe Notes
This recipe is featured as a video on Scottish Field website https://www.scottishfield.co.uk/food-anddrink/recipes/winter-warmer-black-pudding-seasonal-veg/
https://www.youtube.com/watch?v=x7_SzqWgVFI
recipe: wendy barrie