Black pudding with buttery squid and a fried egg recipe
Peter Gott at Sillfield Farm in Cumbria has been making me a bespoke, soft European-style black pudding for probably 20 or so years. It’s soft and meaty and has a good hint of background spice (not often found in British black pudding) and it’s my choice for a dish like this. Squid and cuttlefish are a great match for black pudding, and I’m adding an egg for extra interest.
Timings
Prep time: 15 minutes
Cook time: 15 minutes
Serves
4
Ingredients
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 each
2 knobs of butter
1 tbsp chopped parsley
4 eggs
Method
Pull the tentacles out of the body of the squid and use a knife to remove them above the head (discard the innards).
Slice apart each tentacles with a knife and cut the body and wings into rough 2cm squares.
Heat a tablespoon of the oil in a frying pan and cook the black pudding slices for a couple of minutes on each side.
Meanwhile, heat another tablespoon of oil in a separate frying pan.
Season the squid and cook on a high heat for a minute, stirring as it’s cooking, then add the butter and parsley.
Stir well and transfer to a dish to keep warm.
Clean the squid pan with kitchen paper.
Add the remaining oil and lightly fry the eggs, seasoning them a little as they are cooking.
To serve, transfer the black pudding to warmed serving plates, place an egg on top and scatter the squid pieces and butter over them.