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Seared king scallops and crispy black pudding served over a creamy pea and mint purée with a vinegar reduction.
Roast turkey breast layered with black pudding, served with individual black pudding stuffings and tender thyme-infused potatoes.
Succulent pork chops with crispy black pudding fritters, served with wilted spring greens and a tart apple and cider sauce.
Lamb fillet stuffed with black pudding, roasted until tender, and served with creamy minted broad beans and red wine sauce.
Scallops, caramelised apples, and black pudding layered with a spicy ginger purée and finished with crispy pancetta.
Crispy potato rosti topped with pan-fried black pudding and cider-glazed apple wedges for a savory and sweet combination.
Seared scallops served with crispy bacon, black pudding, caramelized apples, a fresh apple salad, and smooth vanilla apple purée.
Seared scallops served with crispy black pudding, mushrooms, caramelised pear wedges, and a fresh frisée salad with citrus dressing.
Pork loin marinated in citrus and spices, pressure-cooked until tender, then served with crushed parsnips, asparagus, and savory cabbage.
A layered salad featuring pan-fried apple, bacon, and black pudding, topped with fried quails' eggs and a tangy gribiche dressing.
Seared scallops and black pudding served with a citrusy shrimp butter and a fresh pea shoot and radish salad.
Pan-seared chicken and black pudding served with a rich Muscat wine reduction and freshly wilted buttered nutmeg spinach.
Crispy fried black pudding and potato cakes topped with poached eggs, fresh salad leaves, and a tangy grain mustard dressing.