This black pudding recipe from Paul Heathcote is a modern take on a traditional Lancashire dish. Black Pudding is wrapped in a cheesy potato mix to make delicious hash browns. These are offset perfectly with the sweetness of caramelised conference pears.

Step 1

Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel. Grate the potatoes into a bowl and mix with half the herbs.

– 4 Maris Piper potatoes
– 1 tsp chives
– 1 tsp parsley

Step 2

Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture, season with sea salt and pepper.

– 1 egg white
– 1 pinch of sea salt

Step 3

Pat out a quarter of the mix in a circle (larger than the slice of black pudding). Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times. Deep fry at 160C degrees until golden brown.

– 4 slices of our black pudding
– 100g of Lancashire cheese

Step 4

Scoop the Conference pear into balls. Put one dessertspoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly.

– 1 conference pear
– 1 tsp icing sugar, sieved
– 1 tbsp of oil

Step 5

Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.

– 25g of butter
– 1 tsp chives
– 1 tsp parsley

Step 6

Serve the hash browns with a few caramelised balls of pear, the herby butter sauce. Serve with large sprigs of flat leaf parsley.

– 4 sprigs of flat-leaf parsley