Rosemary-stuffed collar of bacon with parsley butter sauce
Made with intensely flavoured collar of bacon, this recipe may be old-fashioned, but it's the best of British
Black pudding mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 large potatoes(about 300g), cut into large chunks
- 2 tbsp rapeseed oil
- 300g black puddingpeeled and diced
- 100ml milk
- 100ml double cream
- 200g unsalted butter
Nutrition: per serving
- kcal545
- fat50g
- saturates27g
- carbs16g
- sugars1g
- fibre1g
- protein7g
- salt1.2g
Method
step 1
Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
step 2
Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
step 3
Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.
