"Have a Butchers at that!"

No matter where you are in the UK, brunch is big business. From the trendiest eateries in the big city independent quarters to the suburban backstreet caffs, you will find some homage to the quintessentially British Fry-up everywhere you go.

Today, remembering that I had a Butcher's meaty breakfast pack at risk of acquiring frostbite in my freezer, and ever the zero-waste enthusiast, I decided it was time to make my own British Brunch offering. No, I am not here to re-write a classic, nor am I going to attempt to corrupt the long-loved combination of bacon and eggs. Definitely not. I am going to do something that I do well, i.e. take a marginalised element, in this instance, one from The Great British Breakfast Meat Fest and make it the star of the show.

If you have not already guessed, I refer to the oft-maligned, hugely misunderstood, and underrated British Breakfast staple: The Black Pudding. For anybody who does not know what this is, it is a tube of barley, oats, and usually suet, soaked in pig's blood. It is traditionally held in shape by an intestine. I know, after that description I don't know why it hasn't got more devotees either?!

You can get all types of blood puddings in the UK. The Scots are, of course, world-renowned for their Haggis. However, it is not just a British food. Blood Puddings are found across the globe. A quick look at Wikipedia and you will see their diaspora.

Getting serious for a moment, we all may turn our noses up at the description above, but one thing that has to be recognised about black pudding is that it helps ensure that no part of an animal slaughtered for food goes to waste.

"If you're going to kill the animal, it seems only polite to use the whole thing."

Fergus Henderson, author of "The Whole Beast: Nose to Tail Eating".

Black Pudding offers a tasty, rich, umami-laden way to ensure that we satiate our carnivorous desires as ethically as possible.

The Recipe:

I took two thick slices of my local and famous Bury Black Pudding and fried it until it was cooked all the way through. I crumbled it, saved a few crispy bits for the garnish, and folded the rest into some buttery mash made with four medium-sized floury potatoes. I shaped it into patties, dipped it in egg, rolled it into freshly blitzed bread crumbs, placed it on a lightly buttered oven tray and baked it on a high heat for twenty minutes until the crumb was toasty and golden on the outside. Meanwhile, I fried an egg, removing it from the heat in enough time to leave the yolk molten, and added a slice of bacon to crisp. I layered all the elements and served it with a brown, fruity sauce.

There was no need at any point to add seasoning because the Black Pudding and Bacon are so rich in flavour. The runny yolk provides a lovely, creamy sauce. The fruity brown sauce as a side, adds a piquant and fruity kick.

This recipe makes enough for four patties. Once coated in the crumb, you can freeze them. Once defrosted, you can bake them in an air fryer for a speedy, meaty brekkie/brunch.

I hope you enjoy it.

CJ xx

Additional Note:

The phrase "Have a Butchers" is derived from Cockney rhyming slang for "Have a look." Butchers traditionally use it as a hook to attract customers. Even as far away from London as Bury Food Market, you will still find open-air butchers calling to customers to come and have a "Butchers Hook."

Final thought: I am amazed that I have just written an article about blood pudding. Odd where life takes you!!