Black pudding and cheese hash browns with caramelised pear

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.

 

 

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

 

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

 

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

 

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

 

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

 

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

 

4 sprigs of flat-leaf parsley