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How To Cook Black Pudding, Pineapple & Red Chilli Ketchup

How To Cook Black Pudding, Pineapple & Red Chilli Ketchup

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

  1. To make the ketchup place all ingredients except the chilli into a non-corrosive saucepan, bring to boil then simmer for 15 minutes until the pineapple is tender.
  2. Blend until smooth, pass if desired through a fine sieve then fold through the diced chilli.
  3. Remove the black pudding outer skin then slice into 6 rounds.
  4. Heat a non-stick frying pan over high heat then add a few drops of schmaltz or rapeseed oil. When very hot add the black pudding and fry on both sides until they have crisp edges and are thoroughly hot then divide between 2 plates.
  5. Toss the watercress in a little vinaigrette & scatter over the plates.
To Serve:
  • Serve with sauté potatoes for a light lunch or early supper.

  • The Ingredients
  • for pudding
  • F&Co black pudding
  • Watercress
  • Vinaigrette to dress
  • Schmaltz or Rapeseed oil to cook
  • for the ketchup
  • 250g finely sliced ripe pineapple
  • 100ml. Cider vinegar
  • 70g Unrefined sugar
  • 1 red chili deseeded & finely diced

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