• ½ a V Pud
  • 1 red onion sliced
  • 2 cloves garlic, crushed
  • 1 tin cannelini beans
  • zest of 1 lemon
  • large pinch of dried crushed      chillies
  • 75g cherry tomatoes, halved
  • salt and freshly ground pepper
  • good handful chopped parsley
  • 2 tbsp extra virgin rapeseed oil



Recepie and Photo’s by Our Lizzy Vegetarian Cookery School

  1. Rinse and drain the cannelini beans in a colander.
  2. Heat oil in a pan, add the onions and garlic and cooked until just starting to turn brown. Add the tomatoes and cook briefly.
  3. Add the chillies and lemon zest, followed by the  cannelini beans.
  4. Stir gently to coat in the oil. Season with salt  and pepper and mix in the chopped parsley.
  5. Slice the Vegetarain Black Pudding; this is easy to do if you slice it  after taking it out of the fridge.
  6. Heat some extra virgin rapeseed oil in a clean pan. Test to see if the oil is hot and add the slices of Vegetarian Black Pudding. Fry until crispy before carefully turning over.
  7. When the V Pud is cooked on both sides, remove from  the pan and combine with the bean mixture.
  8. Serve immediately.