Recipe from At My Table.

When I was around fourteen years old my family and some family friends ventured up to Scotland for a long weekend of hiking, chatting and, (for the adults), drinking. It was a trip that became a bit of a tradition and every year we would travel to a B&B in a small Scottish village and then partake in some wonderful mountain climbing and lochside walks. It was at this Bed & Breakfast that I first experienced black pudding. Sandy, the B&B host, and his wife, would prepare us a beautiful Full English breakfast each morning (or would that be a Full Scottish given our location?). It had everything you could want, and one thing that most people didn’t want. Around a quarter of our group would eat their black pudding, and then kindly, or greedily, eat the left over puddings from the remaining plates. I had a taste of the pudding but it didn’t give my taste buds a thrill and I think the answer to “what’s black pudding made of” might have put me off too if I’m honest. 

Eighteen years later and my heart sinks when the Nigella Lawson Meal Wheel lands on the Black Pudding Hash. I told some friends what I had to cook next and a couple told me to click again, skip it, no one will know… but that’s against the rules, plus I had tracked down some black pudding and had it sitting in my fridge already by this time. 

Well dear reader, let me tell you… it was delicious, the pudding basically tasted like a peppery sausage. Eaten with the potatoes and the tingle from the chilli and you don’t think so much about what it is you’re eating, but about the tastes that you’re experiencing. This is yet another meal proving that tastes change and evolve as we grow, and I’m only four meals in! (I’m still in no rush to eat a banana though!). 

An easy enough meal to cook, basically fry everything.