Black pudding carbonara
Bring a large pan of salted water to the boil over a high heat and cook 150g spaghetti according to package instructions. Drain well, reserving some of the cooking water. Meanwhile, heat 2 tsp olive oil in a large pan over a medium-high heat and cook 50g streaky bacon for 2-3 minutes. Add 100g sliced black pudding and cook for another 5-6 minutes until crispy on both sides. In a jug, beat together 1 whole egg and 2 egg yolks with 50g grated Parmesan and plenty of black pepper. Add the cooked pasta to the pan and stir to combine with the pudding, breaking the slices of pudding with a wooden spoon. Turn off the heat under the pan. Pour in the egg mixture and stir to ensure the pasta is well coated, adding a splash or two of cooking water to loosen the sauce. Divide between bowls and top with a little more grated cheese.
Apple and black pudding farls
Heat a little oil in a pan on a medium-high heat. Fry 100g thinly sliced black pudding for 2-3 minutes each side, or until lightly crispy. Transfer to a plate lined with kitchen paper and set aside. Core and thinly slice 1 apple and add to the same pan. Squeeze over the juice of ½ a lemon and add 2 tbsp honey. Cook the apple slices for 2-3 minutes. Return the black pudding to the pan to warm through. Toast 2 potato farls, then divide between two plates and top with the pudding and apple.
Kale, black pudding and goat’s cheese salad
In a jar, combine 1 tbsp wholegrain mustard, 1 tbsp apple cider vinegar, 2 tsp honey, 3 tbsp extra virgin olive oil and some salt and black pepper. Close the jar tightly and shake to combine. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Place 200g peeled shallots in a baking dish. Drizzle with 1 tbsp olive oil and season with 1 tsp thyme leaves and some salt and pepper. Toss to coat and roast for 30 minutes. Heat 1 tbsp oil in a large pan and cook 150g sliced black pudding for 4-5 minutes per side. Transfer to a plate lined with kitchen paper and set aside. Heat another 1 tbsp oil in the same pan and add 200g kale and the juice of ½ a lemon. Season and cook for 3-4 minutes until the kale is wilted. Divide the kale between serving dishes and top with the roasted shallots, black pudding, 150g croutons and 200g crumbled goat’s cheese. Drizzle with the dressing and serve immediately.
Scrambled eggs with crumbled black pudding
In a jug, beat 4 eggs together with a splash of milk or cream and some salt and black pepper. Remove the skin from 50g black pudding and finely chop. Heat 1 tsp olive oil in a pan over a medium heat and cook the pudding for 3-4 minutes, crumbling with a fork. Add a knob of butter to the pan and allow to melt. Pour in the eggs and cook for 1-2 minutes, slowly pushing the eggs around with a wooden spoon to combine gently with the pudding crumbs. Serve over hot buttered toast.
Black pudding bruschetta
Preheat the grill to a high heat. Heat 2 tbsp oil in a large pan over a medium heat. Cook 200g sliced black pudding for 1-2 minutes per side. Transfer to a plate lined with kitchen paper and set aside. Slice 1 baguette on the diagonal into eight slices and brush both sides of each slice with olive oil. Toast under the grill for 1-2 minutes per side until lightly golden. On each toast, layer up some black pudding with 2 slices of a piece of creamy blue cheese. Drizzle with honey and return to the grill for another minute or so until the cheese has just melted. Serve with a simple green salad.