Exploring the Great British Delicacy: Black Pudding

When it comes to traditional British cuisine, few dishes spark as much intrigue and debate as black pudding. 

This iconic delicacy, with its rich history and distinctive flavour, holds a special place in the hearts of many across the UK. Whether you’re a lifelong fan or a curious newcomer, black pudding is a culinary experience worth exploring.

What is Black Pudding?

Black pudding is a type of blood sausage, usually made from pork blood, fat, and oatmeal or barley. These ingredients are mixed with seasonings like pepper, salt, and herbs, then encased and cooked to create a firm, sliceable sausage. Its dark colour and unique texture are instantly recognisable, making it a standout addition to any meal.

A Brief History

The origins of black pudding can be traced back centuries, with variations of blood sausages appearing in many cultures worldwide. 

In Britain, black pudding has been a staple since at least the Middle Ages, when resourceful cooks sought to make use of every part of the animal. (The old expression is that you can use any part of a pig but the squeal.)

Over time, it became particularly associated with regions like Lancashire and the Black Country, where local recipes elevated it to an art form.

How is Black Pudding Made?

Traditional black pudding recipes vary slightly depending on the region, but the core ingredients remain consistent. 

Fresh pork blood is combined with fat (often suet or lard) and a cereal filler like oatmeal. The mixture is seasoned, stuffed into casings, and boiled or steamed until fully cooked. The result is a product that can be sliced, fried, or grilled, depending on preference.

Modern producers have introduced variations, including gluten-free and vegetarian options, to cater to diverse dietary needs. However, purists often argue that nothing beats the traditional recipe for authenticity and flavour.

How to Enjoy Black Pudding

Black pudding is incredibly versatile and can be enjoyed in numerous ways:

Full English Breakfast: The most iconic pairing, black pudding is a staple of the traditional fry-up, served alongside eggs, bacon, sausages, tomatoes, and toast.

As a Starter: Many fine dining restaurants have reimagined black pudding as an elegant starter, often pairing it with scallops, apple compote, or mustard dressing.

In Stews and Pies: Black pudding can add depth and richness to hearty dishes like stews, casseroles, and meat pies.

As a Snack: Sliced, fried, and served with a dollop of chutney or pickle, black pudding makes a satisfying snack or light meal.

Health Benefits and Nutritional Value

Despite its indulgent reputation, black pudding is surprisingly nutritious. It’s high in protein and iron, making it a valuable addition to a balanced diet. However, it’s also relatively high in fat and salt, so moderation is key.

A Controversial Treat

Black pudding is not without its detractors. Its primary ingredient—blood—can be off-putting to some, while others find its rich, earthy flavour an acquired taste. Nonetheless, for those who appreciate its unique qualities, black pudding is a culinary treasure that embodies the resourcefulness and creativity of British cuisine.

Where to Find the Best Black Pudding

For an authentic experience, head to markets and butchers in regions like Bury, Lancashire, which is renowned for its black pudding. Many producers have won accolades for their recipes, ensuring a high-quality product that showcases the best of British tradition.

Final Thoughts

Black pudding is more than just a dish; it’s a symbol of Britain’s culinary heritage. Its enduring popularity speaks to its versatility and the deep connection it fosters with those who savour it. Whether you’re enjoying it as part of a hearty breakfast or exploring modern interpretations, black pudding remains a must-try delicacy for anyone looking to experience the true flavours of Britain.

A popular producer of black puddings is the Bury Black Pudding Company of Bury, Lancashire. 

https://www.buryblackpuddings.co.uk

Mastering the Perfect Roast

Roasting meat to perfection is both an art and a science. Whether it's a Sunday roast or a festive feast, achieving the perfect roast requires the right techniques, the finest ingredients, and a touch of patience. 

Here’s your guide to mastering the perfect roast.

Choosing the Right Meat

The foundation of a great roast begins with selecting high-quality meat. Here are some popular choices:

Beef: Opt for a rib roast, sirloin, or fillet. Ensure it has a good marbling of fat for flavour.

Lamb: A leg or shoulder of lamb is ideal for roasting.

Pork: Choose a loin or shoulder joint, preferably with the rind on for that perfect crackling.

Chicken: A free-range whole chicken provides the best flavour and texture.

Preparation is Key

1. Seasoning

Generously season your meat with sea salt and freshly ground black pepper. For additional flavour, consider using herbs like rosemary, thyme, or garlic.

2. Room Temperature

Take the meat out of the fridge about an hour before roasting to bring it to room temperature. This ensures even cooking.

The Perfect Roast Beef

Ingredients:

2kg rib of beef

2 tablespoons olive oil

Sea salt and freshly ground black pepper

3 sprigs of rosemary

Method:

Preheat the Oven: Preheat your oven to 220°C (fan 200°C)/425°F/gas mark 7.

Prepare the Meat: Rub the beef with olive oil, salt, pepper, and rosemary.

Searing: In a hot pan, sear the beef on all sides until browned. This locks in the juices.

Roasting: Place the beef in a roasting tin. Roast for 20 minutes at the high temperature, then reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting. Calculate cooking time: for medium-rare, roast for 15 minutes per 450g plus 15 minutes.

Resting: Remove from the oven and cover with foil. Let it rest for 20 minutes. This allows the juices to redistribute, making the meat tender.

The Perfect Roast Chicken

Ingredients:

1.5kg free-range chicken

1 lemon, halved

4 garlic cloves

2 tablespoons butter, softened

Sea salt and freshly ground black pepper

Fresh thyme

Method:

Preheat the Oven: Preheat to 200°C (fan 180°C)/400°F/gas mark 6.

Prepare the Chicken: Stuff the cavity with lemon halves and garlic. Rub the skin with butter, and season with salt, pepper, and thyme.

Roasting: Place the chicken in a roasting tin. Roast for 20 minutes per 450g plus 20 minutes.

Basting: Baste the chicken with its juices halfway through cooking.

Resting: Once cooked, cover with foil and rest for 15 minutes before carving.

Achieving Perfect Crackling on Roast Pork

Ingredients:

2kg pork shoulder with rind

Sea salt

Olive oil

Method:

Preheat the Oven: Preheat to 240°C (fan 220°C)/475°F/gas mark 9.

Prepare the Pork: Score the rind with a sharp knife. Rub with olive oil and a generous amount of sea salt.

Roasting: Roast at the high temperature for 30 minutes. Reduce to 180°C (fan 160°C)/350°F/gas mark 4 and continue roasting for 25 minutes per 450g plus 25 minutes.

Resting: Rest the meat under foil for 20 minutes before serving.

Accompaniments

A perfect roast isn’t complete without its accompaniments. Here are a few classic British sides:

Yorkshire Puddings: Light and fluffy, these are a must with roast beef.

Roast Potatoes: Crispy on the outside, fluffy on the inside. Parboil, shake in the pan to rough up the edges, and roast in hot oil or fat.

Vegetables: Carrots, parsnips, and Brussels sprouts are traditional choices. Roast with a drizzle of honey and thyme.

Gravy: Made from the meat's roasting juices, thickened with a bit of flour and enhanced with stock.

Final Tips

Use a Meat Thermometer: For precision, use a thermometer to check the internal temperature. For beef: 50°C for rare, 60°C for medium, and 70°C for well done.

Rest the Meat: Always rest your meat after roasting to ensure it stays juicy.

Quality Ingredients: The better the ingredients, the better the final dish.

Mastering the perfect roast takes practice, but with these tips and techniques, you’ll be well on your way to creating a memorable meal every time. Happy roasting!

Exploring the Finest Pork Pies in the UK

The humble pork pie, a quintessentially British delicacy, has graced our tables for centuries. With its rich history and delectable taste, it remains a firm favourite across the UK.

Here, we explore some of the best pork pies available, celebrated for their craftsmanship, flavour, and tradition.

Melton Mowbray Pork Pie

No discussion of pork pies would be complete without mentioning the Melton Mowbray pork pie. 

Originating from the town of Melton Mowbray in Leicestershire, these pies are protected by a geographical indication status, ensuring they can only be made within a specific area using traditional methods. 

Melton Mowbray pies are renowned for their hand-formed, slightly irregular shape and the use of fresh pork, which is chopped rather than minced. The pastry is hot water crust, giving it a deliciously crisp texture. Dickinson & Morris, one of the oldest bakers in the region, offers some of the finest examples of this pie.

1. Mrs. King's Pork Pies

Hailing from Melton Mowbray, Mrs. King's pork pies have been a staple since the 1850s. Using a family recipe that has been handed down through generations, these pies boast a traditional, time-honoured taste. The balance of succulent pork, perfectly seasoned with a mix of spices, and the rich, golden crust makes Mrs. King's pies a true standout. https://www.mrskingsporkpies.co.uk

2. Walkers Charnwood Pork Pie

Walkers Charnwood Bakery, based in the heart of Leicestershire, is another esteemed name in the pork pie world. Their pork pies are distinguished by a carefully crafted hot water crust pastry and a well-seasoned filling that blends pork with a subtle mix of spices. The result is a pie with a robust flavour that is perfect for a picnic or a snack. https://www.samworthbrothers.co.uk/our-businesses/walker-son

3. Wilson's Butchers Pork Pies

For those in the North of England, Wilson's Butchers in Leeds is a go-to for exceptional pork pies. Wilson's takes pride in their artisan approach, using locally sourced ingredients and traditional baking techniques. Their pork pies are renowned for their hearty, satisfying filling and perfectly baked crust, making them a favourite among locals and visitors alike. https://www.wilsonsbutchers.co.uk

4. Brays Cottage Pork Pies

Brays Cottage in Norfolk offers a slightly different take on the classic pork pie, with unique and innovative flavours that have earned them a dedicated following. Their range includes the traditional pork pie, as well as more adventurous variations such as pork and stilton, and pork and onion marmalade. Brays Cottage pies are celebrated for their high-quality ingredients and the depth of flavour in each bite. https://www.perfectpie.co.uk

5. Brockleby's Pork Pies

Brockleby's, a family-run business based in Leicestershire, produces a range of award-winning pork pies that celebrate traditional recipes while embracing modern quality standards. Their signature "Mowbray Pie" is a classic example, with a rich, meaty filling and a perfectly crisp pastry. Brockleby's commitment to sustainability and local sourcing further enhances their reputation as purveyors of fine pork pies. https://www.brocklebys.co.uk/shop-list

6) Eley's Pork Pies of Ironbridge: A Taste of Tradition

Nestled in the historic town of Ironbridge, Shropshire, Eley's Pork Pies have carved out a reputation for excellence that spans over 50 years. Renowned for their dedication to quality and tradition, Eley's has become synonymous with the classic British pork pie, delighting locals and visitors alike with their delectable creations.

Eley's Pork Pies began their journey in 1960 when John and Ruby Eley established their bakery in Ironbridge. From the outset, the Eley family committed to using only the finest ingredients and traditional baking methods, a commitment that continues to this day. The result is a pork pie that not only honours the rich heritage of British baking but also delivers on taste and quality. https://eleysporkpies.co.uk

Conclusion

The UK boasts a rich tapestry of pork pie makers, each bringing their own unique twist to this beloved British classic. Whether you prefer the traditional Melton Mowbray style or are looking to explore innovative flavours, there's a pork pie out there to satisfy every palate. 

So, next time you're planning a picnic, packing a lunch, or simply craving a hearty snack, consider indulging in one of these top-notch pork pies. The delicious blend of history, tradition, and exceptional taste is sure to make it a memorable experience.

Rare Rare Breed Saddleback Pork Available At Cranston

This April and May, Cranstons are offering customers the chance to try traditionally-reared Saddleback Pork. Local rare breed farmer Sarah Harden of Brougham Hall Farm, Penrith, ensures her pigs are outside all year and mature more slowly than modern commercial breeds, giving the meat a unique flavour, deep colour, and succulent texture.

Sarah has a small herd of Saddlebacks and is as passionate advocate of the need to support Britain's traditional pig breeds. She is confident that Cranstons customers will notice the difference when compared to commercial breeds, as her pigs are matured slowly for a minimum of six months and are fed on a cereal-based nut, supplemented by farm haylage and seasonal fruit, adding to the pigs' flavour.

Sarah says, "My herd is reared as nature intends. They live outdoors for three hundred and sixty five days of the year in arcs or shelters in large paddocks, and this allows them to live as naturally as possible, rooting, wallowing, and lying out in the sun. Combined with the fact that they are slow-grown and fed a traditional diet, this gives the pork a wonderful taste--it tastes like pork used to taste!"

With the growth of high yield commercial pork breeds in the 1960's Britain's traditional pork breeds fell into decline. The decision of key rare breed society members in the 1980s to start selling rare breed meat ('conservation by consumption') has been fundamental in rescuing breeds like the Saddleback. Specialist food shops have found a real demand amongst customers for rare breed meat, with its depth of flavour. This renewed demand which has made it commercially viable to rear rare breeds, returning national herd numbers to healthy levels.

Saddleback Pork is the latest 'speciality meat' to be promoted by Cranstons, following the success of other meats such as Herdwick Lamb and Salt Marsh Lamb.

Roger Cranston said, 'Alongside our standard locally sourced meats, Cranstons feature a number of regional specialities throughout the year, giving our customers the chance to try something a bit different. We are particularly excited to be working with Sarah to bring our customers traditional Saddleback pork. Alongside the traditional roasting and frying cuts, we will be producing a highly-spiced, "old-Fashioned Saddleback Pork Cumberland Sausage."'

Brougham Hall Farm Saddleback Pork is now available at Cranstons flagship Cumbrian Food Hall, as well as via their website, www.cranstons.net