BLACK PUDDING

Black pudding...many people love it, many people can't even bring themselves to try it! (you're missing out!) Granted, a blood sausage, essentially made from pigs blood, oatmeal and suet doesn't sound particularly appetising but bear with me here...

It is nearly always featured on a Scottish breakfast, alongside slice sausage, tattie scone and haggis - but there are vast differences in quality when it comes to black pudding, it definitely shouldn't be greasy or rubbery, if your first experience is a bad one, you might never go back for a second try!

Stornoway Black Pudding is a PGI status product, it has to be made on the Isle of Lewis, using traditional methods. It is mildly spiced, rich and savoury, and most restaurants will make a point of telling you on the menu if they're using it.

If you can't get Stornoway, fear not, any good butcher's in Scotland will stock a quality black pudding, with many making their own to closely guarded family recipes.

The earthy, rich and slightly sweet flavour of Stornoway makes it a perfect pairing with scallops and a pea puree, it's equally delicious with pork loin and maybe a cider cream sauce, or even goats cheese and a fiery chilli jam - if you haven't already given it a try, you might be pleasantly surprised!