Black Pudding

I was first introduced to black pudding at Pello. It’s the kind of Franglo thing that chefs such as Marco Pierre White champion and it is often paired with scallops. When I started working at Marque Restaurant in Sydney, I finally learnt how to make it properly. It was both a nightmare and a bloodbath. We had to poach it lightly in a big pot of water at a constant 82°C (180°F). The first time I had to make it I thought: ‘Why do I have to go through this much trouble to cook this?’ Then I at