Cheers

Simon

You’re very welcome to the sauce. I know I keep repeating myself but I was so taken with the overall dish. Lancashire’s more than just hotpot! Thanks for stopping by.

GDave

Thanks so much, glad it entertained. Black puddings are like sausages only they’re fillied with pigs blood, diced back fat and spices. Think nose-to-tail eating! I think you’ve got carte blanche with the stuffing really, although I would still recommend using prunes. They added a really unusual element.

GDave

That sounds rather scary indeed. However, I’ve made a personal promise to myself that I will eat absolutely everything on offer, except insects! I guess this means that hair ornaments and varicose veins are on the menu.

GDave

Wow, what an interesting post. Miles is right, this is fascinating. And as usual, I agree with Cid — you’ve brought our much-loved GD flair to the tale and the dish. Well done.

Aside from the fact that I don’t know what black pudding is and I’d have to switch out your bread crumbs for some toasted teff bread, this sounds very doable for me. I might have to order up a fresh chicken from my farmer friends up the road and give this a try.

Pass the hair ornaments, Cid. I’m in dire need of a hair cut.
Melissa

Don’t get me started on garnishes…. some years back in Japan, a European friend and I lunched at a very traditional restaurant and made our way bravely through everything laid in front of us (to this day we have no idea what most of it was!). It occurred to us later that perhaps there was the odd garnish we shouldn’t have tackled…. but never mind, the spiky berry thing I scoffed was probably part of a hair ornament At least the guests at Miles fine eating establishments don’t have to worry about varicose veins popping up during their meal, whereas that very subject did occur to me somewhere between courses 8 and 10

Cid

It’s the sprig of watercress that makes it. Expect plenty more sprigs in future posts.

GDave

Yeah, it’s a really fascinating subject. It only really came to my attention because I was looking for information on the Glasgow Fair last year. I’d no idea the whole concept started in Lancs.

GDave

A splendid dish and served with more than a dash of professional flair… well done.

Cid