Black Pudding & Morel Cream

• 50 g (1¾ oz) unsalted butter
• 2 eschallots, finely diced

Melt half the butter in a small saucepan with the eschallots and garlic and sweat gently over low heat until translucent. Add the swiss brown mushrooms and morels and sweat for a further 5 minutes. Add the chicken stock and simmer on medium heat for 20 minutes until the mushrooms are soft and most of the liquid has evaporated. Transfer the mixture to a blender. Add the black pudding, remaining