Peter Gott at Sillfield Farm in Cumbria has been making me a bespoke, delicate European-style black pudding for most likely 20 or so years. It’s delicate and meaty and has trace of background spice (not typically present in British black pudding) and it’s my selection for a dish like this. Squid and cuttlefish are an incredible match for black pudding, and I’m including an egg for additional curiosity.
Timings
Prep time: quarter-hour
Prepare dinner time: quarter-hour
Serves
4
Elements
- 1 medium squid (250-300g), cleaned
- 3 tbsp rapeseed oil or vegetable oil, for frying
- 4 x 1cm thick slices of black pudding, weighing about 120g every
- 2 knobs of butter
- 1 tbsp chopped parsley
- 4 eggs
Technique
- Pull the tentacles out of the physique of the squid and use a knife to take away them above the pinnacle (discard the innards).
- Slice aside every tentacles with a knife and minimize the physique and wings into tough 2cm squares.
- Warmth a tablespoon of the oil in a frying pan and cook dinner the black pudding slices for a few minutes on all sides.
- In the meantime, warmth one other tablespoon of oil in a separate frying pan.
- Season the squid and cook dinner on a excessive warmth for a minute, stirring because it’s cooking, then add the butter and parsley.
- Stir effectively and switch to a dish to maintain heat.
- Clear the squid pan with kitchen paper.
- Add the remaining oil and evenly fry the eggs, seasoning them somewhat as they’re cooking.
- To serve, switch the black pudding to warmed serving plates, place an egg on prime and scatter the squid items and butter over them.