Scottish butcher, [ Black & Sons, has scooped a prestigious national award for its Black Pudding at this year’s Smithfield ...

Slice them thickly and gently grill them, or heat them in the oven or lightly fry. Black pudding is a breakfast favourite, but it's a versatile ingredient for brunch, lunch and dinner, too.

Season with salt and pepper. To serve, place a pork chop on each plate with a spoonful of apple sauce, some candied walnuts, crisp black pudding and hispi cabbage. Drizzle over any cooking juices ...

Debbie Pierce started working on Bury market at the age of 12. Today she runs the Bury Black Pudding Company, the town’s only native producer of the delicacy.

Just as prolific is Gordon Robson, of Gordon’s Butchers and Fine Foods in Station Terrace. In 2011, he won seven awards at ...

For example, black pudding, a kind of pork or lamb blood sausage traditionally made with oats, is popular in Ireland, as is white pudding, which is similar but contains no blood. What do they eat ...

The judges said their pudding was "an excellent black pudding in terms of taste, texture and composition". Their pork link sausages and ribeye fillet steak also got the gold status in their ...

Craig Thomas said that black pudding was a versatile food which Martin ... you could do it and put onto scallops or on top of a pork chop. "It's something you can have as a different meal at ...