black pudding

The Ulster fry-up from Northern Ireland will make everything all right again. Along with all the carbs you ever need in potato pancakes and soda bread, there's fried eggs, bacon, sausages and black pudding.

The Ulster fry

450 grams/1lb plain white flour

tsp bicarbonate of soda

tsp cream of tartar

tsp sea salt

tsp sugar

300 milliliters/10½fl oz buttermilk

butter,

potato

grams/4½oz plain flour, plus extra for dusting

salt,

beef sausages

tomatoes,

250-300 grams/9-10½oz button mushrooms, cleaned

olive oil

salt and black pepper

ready-made black pudding

rashers smoked bacon

free-range eggs

Black Pudding Scotch Egg

400 g Dicksons sausage meat

220 g Dicksons black pudding

g parsley

Large eggs

Breadcrumbs

Plain flour

Mix the sausage meat, black pudding and parsley in a food processor with a pinch of salt and pepper. Mix until a smooth texture.

Split into 5 even portions and roll them flat between square sheets of baking paper. Aim for 3-4 mm thick.

Boil 5 eggs for 6 minutes then add straight to ice water for 10 minutes.

Peel the eggs and wrap tightly with the meat mix, trimming any excess.

Dip the wraps in plain flour. Dip the floured parcels in a whisked egg and breadcrumbs twice.

Deep fry at 170°C for 5 minutes turning regularly.

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Arroz al horno (baked rice)

tbsp extra virgin olive oil

pork belly pork slices (about 8-10 slices), halved

chunky bacon lardons

onion

red peppers

plum tomato

garlic

tsp smoked paprika

¼-½ tsp dried chilli flakes

white beans butter beans

chicken stock

thyme

paella rice

lemon

Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a>) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">Fry</a> the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you&#39;re using, and bring everything to the boil.

Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the&nbsp;boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender&nbsp;and the stock absorbed. If it&rsquo;s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.&nbsp;

Squeeze lemon juice over the top and drizzle over some&nbsp;extra virgin olive oil just before serving, if you like.

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The Ulster fry

Black Pudding Scotch Egg

Arroz al horno (baked rice)

Top 3 black pudding recipes from across the web

The most viewed black pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ulster fry

Black Pudding Scotch Egg

Arroz al horno (baked rice)

The most viewed black pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine