Spoil your loved one with Real Lancashire Black Puddings:

Breakfast In-Bed!

  • Black Pudding and poached egg on a potato cake, yum yum!

Simply poach your egg, by bringing a pan of water to boil, then turn off the pan, crack in the egg and cover with a lid and let cook.

Whilst the egg is poaching, fry the black pudding slice/slices for a few minutes on each side and toast the potato cake in the toaster.  When everything is cooked stack everything up on a plate to serve.  First the potato cake, then black pudding slice/s and then the poached egg on top. 

I love this!  It is such an easy but lovely breakfast and makes a refreshing change from a fry up.  I love white pepper on the top and the egg to run all over the black pudding and potato cake. 

Romantic Dinner!

Impress your loved one with this classic combination!

Starter – Black Pudding with Scallops:


  • 1 tbsp butter
  • 1 finely diced shallot
  • 100g sliced carrot
  • 250ml cream
  • Seasoning
  • 6 thick slices of black pudding
  • 6 scallops (roe removed and dried on kitchen paper)

Serves 2

  1. Heat the butter in a small saucepan until it starts to bubble, then add the shallots and carrot. Cook on a low heat for approx 3 minutes, then add the cream and continue cooking on a low heat until the carrot is tender. When tender, place in a food processor and blend until smooth, then cover and place on one side.
  2. Pan fry the black pudding with just a little oil for approx 2 minutes each side, then place somewhere warm.
  3. Lightly oil the scallops and season with salt and pepper. Place in a very hot pan for 2 minutes on one side then turn for 1 minute on the other. Remove from the pan and serve with the black pudding and carrot puree.

For the main event:

Lancashire Black Eye:







  • Fillet of Chicken Breast
  • Black Pudding
  • Spring Onions
  • Streaky Smoked Bacon
  • Lancashire ‘tasty’ Cheese
  • New Potatoes
  • Olive Oil
  • Whipping Cream
  • White Wine
  • Plum Tomato


  1. Grill bacon well but not crispy.
  2. Slice open the chicken breast and baton out. Chop spring onion finely and slice black pudding into strips. Place a layer of spring onion onto the chicken breast followed by a layer of black pudding, and then place a further layer of onions over the black pudding.
  3. Roll the chicken into a parcel and wrap the pre-cooked bacon around the parcel. Wrap in tin foil and cook for 25 minutes on gas mark 7 / 200 oc.
  4. Boil new potatoes. Make a cheese glaze by mixing the cream, white wine and ‘tasty’ Lancashire cheese.
  5. Crush the potato in a metal cooking ring, slice the chicken diagonally. Turn out potato onto a warm plate, stack chicken onto potato. Drizzle the cheese glaze over the chicken and decorate with spring onion and rose tomato.

I think this sounds delish and shows a lot of effort without being too complicated!

I haven’t tried it yet but definately going to give it a go!
Hope you all have a good Valentine’s Day and enjoy whatever you decide to cook your special loved one. xxxxx