Black Pudding and Crispy Bacon Breakfast

Mostly I cook with olive oil. The major exception is fried eggs, which taste better if cooked with sunflower oil.

The black pudding was cooked at a medium heat in a small pan, seven minutes each side. The bacon was cooked in another pot, along with the tomatoes, until it was crispy. Watch by eye. After the bacon was ready and decanted to the serving plate, the egg was added along with some sunflower oil for a few minutes until it showed the usual signs of being ready.

Serve with a dash of black pepper and some American mustard (French's in this case). German mustard will do just as well.  

Black Pudding, Beans, and Chestnut Mushrooms

A simple dish of black pudding, chestnut mushrooms, white onion, and baked beans (from Sainsbury's).

I coated a flat pan with a little butter, and added the black pudding, the onion and the mushrooms. Cooked at a high heat at the beginning, then reduced to low heat, for twenty minutes, mostly under glass. The heat was increased and the lid removed for a final five minutes.

The beans were heated in a small pan at a low heat, so that they were ready at the same time as the black pudding. The beans were dressed with a little black pepper.

Black Pudding, with Mushrooms and Tomatoes

A simple breakfast dish - two slices of black pudding, and a rasher of crispy smoked bacon, cooked at a medium heat in a skillet. Plus quartered mushrooms, chopped cherry tomatoes and a diced spring onion, cooked in a little sunflower oil in an omelette pan.

The black pudding slices were cooked first, in total for fourteen minutes, seven on each side. After five minutes, the rasher of bacon was also added to the skillet, and turned once. Both items were cooked in their own fat.

The vegetables were cooked for ten to twelve minutes, and stirred frequently.

The vegetables and the black puddings were served on top of a lightly toasted (and unfolded) seeded flat bread. The dish was dressed in freshly ground black pepper, and a pinch of basil. Delicious!

Black Pudding with Carrot and Cinnamon Mash

A simple dish of black (blood) pudding, served with boiled and mashed carrot, suffused with some ground cinnamon.

Scottish black pudding is sometimes flavoured with a little cinnamon, though these pudding slices were not.

Black pudding doesn't take long to cook. Generally I start them off at a high heat in order to sear the surface, and then turn the heat down low, and cook them for seven minutes on each side. The last seven minutes under glass, which stops them drying out.

Cook the carrots for at least twenty minutes in boiling water, and then drain. Add a quarter teaspoonful of cinnamoon to the bowl of carrots, along with a pinch of sea salt. Mash and serve with freshly ground black pepper..

Black Pudding with Cinnamon

Sunday breakfast. Scottish black pudding from Simon Howie, flavoured with cinnamon, cooked in a skillet for seven minutes each side at a medium heat, reduced towards the end of the process. Best cooked slowly rather than quickly. Cooked along with the quartered tomatoes. 

Two onions were chopped into thin strips and stir-fried in sunflower oil in a saute pan, until partially caramelised. A high heat to start with, and then reduced to a medium heat, stirring frequently. The hash browns were cooked in the same pan. All ready to serve after fifteen to twenty minutes of cooking. Requires no condiments, but German or Dijon mustard is recommended.

Black Pudding with Cinnamon