Ingredients Jump to Instructions ↓

  1. 450 g Maris Piper potatoes

  2. 1 tsp chopped parsley

  3. 1 egg white

  4. 4 slices black pudding

  5. 75 g lancashire cheese oil , for deep frying

  6. 4 small eggs , fried

  7. 1 tsp white wine vinegar

  8. 2 tsp white wine

  9. 1 shallots , very finely chopped

  10. 1/2 tsp English mustard

  11. 4 tsp double cream

  12. 125 g cold unsalted butter , diced

  13. 1 tsp grainy mustard

  14. 1 tsp chopped chives

Instructions Jump to Ingredients ↑

  1. Black pudding and lancashire cheese with mustard butter Method 1. Bring a large pan of water to the boil and add the potatoes whole in their skins. Cook until just tender but still firm – a small knife should not pull out easily. Drain and peel.

  2. Grate the potato into a bowl and mix with herbs.

  3. Add a pinch of sea salt to the egg white and beat with a whisk. Mix with the grated potato and season with sea salt and freshly milled pepper.

  4. Pat out a quarter of the mix in a circle larger than the black pudding. Put a slice of pudding and 25g of cheese in the middle and fold over the potatoes to cover. Shape into a patty and repeat to make 4.

  5. For the mustard butter: put the vinegar, wine and shallots in a small pan and boil until only a third of the liquid remains. Pass through a sieve into a clean pan.

  6. Add the mustard and cream and boil for a minute more. Add the diced butter little by little and whisk until amalgamated. Season with sea salt and freshly milled pepper, grainy mustard and chives.

  7. Deep-fry the potato patties at 160C until golden brown. Meanwhile fry the 4 eggs in a frying pan.

  8. Serve the potato patties with the fried eggs on top, a sprig of parley and a drizzle of the mustard butter.


Send feedback