Family Recipes

Smoked Black Pudding Salad

Smoked Black Pudding with Smoked bacon Salad     Black Pudding is not just for breakfast! We say this all the time because it’s a very versatile product that can become a delicious ingredient too. Black pudding, made the traditional way (Yes, real Pigs blood and Natural skin with no preservatives) like ours, can have […]
Read More
Black Pudding and Scallops

Black Pudding and Scallops

Black Pudding and Scallops This recipe may sound quite difficult to make, however it just requires a few delicious ingredients, Pancetta, Apple, Black Pudding and Scallops. The rest you may find in your kitchen. Ingredients: 20g Caster Sugar 1 Apple, chopped into 10 slices 10g of creamy Irish Butter 6 slices of Black Pudding 6 […]
Read More
black pudding omlette

Black Pudding Omelette

Black Pudding Omelette Black Pudding is one of our favourite products to work with. Combine it with the ingredients of an Omelette and it provides so much flavour, making any recipe – mouth-watering. In this Black Pudding Omelette you can use either our Smoked Black Pudding or our Traditional Black Pudding, the choice is yours! […]
Read More

The Smokin’ Butcher’s Lasagne

Smokin’ Butcher’s Lasagne Our Smokin’ Butcher’s Lasagne is quite easy to make. Most Italian dishes can appear to be complicated to make. However, they may not be. We’ve taken a popular Lasagne recipe, changed it to our taste and added our Smoked Black Pudding for good measure. If you’re feeling up to it – don’t […]
Read More

Pork and Mushroom Tagliatelle

Pork Tagliatelle Creating a beautiful Pork Tagliatelle dish is as easy as they come! After all, it’s basically a creamy pasta dish with an option of meat – whats not to like? With this recipe we’ve added pork chops – A Pork Tagliatelle recipe, replacing the popular ham ingredient . The real difference is in […]
Read More

Slow cooked Leg of Lamb

Slow cooked Leg of Lamb When we think of Lamb we think of Easter time, when it hits the media headlines. It’s enjoyed during the Easter period and then we go back to eating beef or chicken. But spring lamb truly comes into its own in terms of flavour and size around August. This slow […]
Read More