Pear and black pudding crostini
Photo by Tam West
Black pudding makes the everyday special. If it’s not your thing, use a favourite sausage instead.
- Roast thick wedges of pear with a drizzle of honey and a little chopped rosemary until tender. Grill slices of black pudding until hot.
- Top some crostini with a spoonful of beetroot jam or chutney, a piece of black pudding and a slice of pear.
- For a decadent finish, add a cooked scallop, a squeeze of lemon juice, sea salt flakes and some snipped chives.
More of Warren’s black pudding recipes