I am always looking for new ideas for cooking our products, after all that’s the whole point of making them…….eating it! So Icontacted Richard the chef at The Craven Arms Giggleswick, a prodigious consumer of Blue Pig Black Pudding to see what he is currently doing.
The answer I am pleased to say is a black pudding scotch egg served with home made piccallili. You certainly know how to appeal to the glutton in me Richard!
As a big supporter of local and seasonal food we would reccomend a meal at the Craven Arms, our black pudding travels less than two miles to get there! View their website at www.cravenarmsgiggleswick.co.uk for more information and menus.
Time for tea now, I’ve got the sausage meat and black pudding, a hen has just walked past, but how do you make piccallili?…………..