Smoked haddock with black pudding

This is more a breakfast combination than a recipe and came about following my stay at the Marcliffe at Pitfodels, Stuart Soence’s brilliant Aberdeen hotel. The quality of their smoked haddock was outstanding - nice fat fish, well smoked - but they also served Charlie Barleys delicious black pudding from Stornaway, made with sheep’s blood. During my rectorship of the university I used to stay at the Marcliffe, but usually only for one or two nights at a time. One morning, r