Black Pudding with winter medley of roots and mustard mash

Black Pudding with winter medley of roots and mustard mash
Print Recipe
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
Servings Prep Time
2 10
Cook Time
10
Black Pudding with winter medley of roots and mustard mash
Print Recipe
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
Servings Prep Time
2 10
Cook Time
10
Instructions
  1. Peel potatoes and quarter. Put in pan to boil for 15-20mins until sufficiently soft to drain and mash.
  2. Meanwhile drizzle a little rapeseed oil in a frying pan and begin to cook black puddings, remembering to remove any outside casing first.
  3. Prepare vegetables: slice sprouts in half and cut beetroot in small wedges.
  4. 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.
  5. Add a dollop of mustard to the mashed potato and blend with a spoon.
  6. Serve on heated plates.
Recipe Notes
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