Grilled Black Pudding with Pan-Fried Foie Gras, Salad of Pickering Watercress, Apple & Vanilla Chutney, Scrumpy Reduction.


Preparation info

  • Starter - Serves


    • Difficulty


    • Ready in

      30 min

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

  • About

The Star’s No.1 bestseller. This dish is easily the most popular, remaining on the menu for at least the last nine years. It has been eaten by Lords, Ladies, famous actors, famous foodies, famous artists (aka Caine. Ronay and Hockney) as well as the locals alike. Very much a rich man, poor man dish. Using the North Country staple of black pudding with the luxurious pan-fried foie gras, teamed with the apples and peppery Picketing watercress. Perfect!


  • 10 g of washed and trimmed watercress
  • salt & pepper
  • knob of butter
  • apple & vanilla chutney
  • sprigs of chevril for garnish
  • 2 slices black pudding
  • 1 slice caramelised apple
  • 1 decent slice of duck or goose foie gras
  • scrumpy reduction - made with apple juice and a splash of cider vinegar.
  • a dash of house vinaigrette


    Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned watercress leaves to form a little “salad”. Drizzle the reduction around the side of the plate. Lightly brush the slices of black pudding with melted butter and grill for 3 - 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side. When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple. Serve immediately.

    Apple & Vanilla Chutney

    Place everything into an ample sized thick-bottomed pan. Reduce down until thickened and starting to caramelise. Cool down and tub up ready for using. Keep in a cool place.

    N.B. Place the vanilla pod into the pan with everything else to maximise the flavour.