A winter warmer with black pudding and seasonal veg

Black pudding with festive medley of roots and mustard mash (Serves 4)

Ingredients Instructions
  • Black pudding from your local butchers – 2 slices per person.
  • 225g Brussels sprouts, blanched to part cook.
  • 225g chestnuts – cooked vac packed ones are ideal
  • 2 cooked beetroot
  • 6 Maris Piper potatoes – or similar to give good mash.
  • 1 generous spoonful of Galloway Lodge mustard
  • Isle of Skye Sea Salt
  • Freshly milled black pepper
  • 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 Arran mustard to the mashed potato and blend with a spoon. Salt and pepper to season.
  • Serve on heated plates.

Recipe © Wendy Barrie