4 Maris Piper potato

1 egg white

4 slices of black pudding

100g of Lancashire cheese

2 tsp of chopped chives

2 tsp of chopped parsley

1 conference pear

2 tsp of icing sugar

1 pinch of Sea salt

1 tbsp of oil

25g of  unsalted butter

4 sprigs of flat-leaf parsley




Paul Heathcote

  1.  Leave the potatoes in their skins and cook in boiling water for 10 minutes so that they are still firm.  Drain and peel.  Grate the potatoes into a bowl and mix with half the herbs
  2. Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato and herb mixture; season with sea salt and freshly milled pepper
  3. Pat out a quarter of the mix in a circle larger than the slice of black pudding.  Place black pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle. Repeat 4 times.  Deep fry at 160C degrees until golden brown
  4. Scoop the Conference pear into balls. Put one dessertspoon of vegetable oil into a hot frying pan with one teaspoon of sieved icing sugar. When the sugar turns golden brown, add the Conference pear balls and toss quickly
  5. Melt 25g of butter in a pan and add the remaining herbs to make a buttery sauce.
  6. Serve the hash browns with a few caramelized balls of pear, the herby butter sauce.  Serve with  large sprigs of flat leaf parsley –