Step 1

Cook the pearl barley as per instructions (around 1hr 15 mins), then leave to cool and drain thoroughly

Step 2

Sweat the diced fat with the diced onion for 5 minutes on a low heat and leave to cool

Step 3

Mix the dried blood with the water (I used a hand whisk) and then strain through a sieve to remove any clumps

Step 4

Add the fat, onion, blitzed oats, cooked pearl barley, and spices to the rehydrated blood and mix thoroughly

Step 5

Spoon the mixture into the black pudding cases, squeeze down until tight and tie off with butchers twine

Step 6

Vacuum seal and cook at 83c in a sous vide for 45 minutes

Step 7

Transfer to an ice bath until cold, then refrigerate

Step 8

Fry in a little oil to finish!