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Brunch, Done Right – Black Pudding, Mushrooms, Toast

Breakfast. Being honest, not something I eat a lot of. I generally don’t get hungry until I’ve been up an hour or so, and by that time I’m normally on the way to work. On holiday, or when not at work, however, I do try and get something special on the go for ‘Brunch’.

There’s something inherently decadent about most things you would cook for Brunch – noticed that? A personal favourite is Scrambled Eggs on a toasted Bagel, made with cream and butter, stirred through until just-so and then topped with layers of sweet, smoky Salmon. Simple, fortifying and probably incredibly bad for you. Toast. Butter. Black Pudding. Bacon-Bacon. Sausage. All these things are not the cardiologist’s friend. It’s never really going to be health-food. Nope, Brunch is all about fat. Which normally equals, as we all know, flavour.

My tastebuds, however, flick two fingers up at my waistline and heart when Brunch is on the go. So it’s a return to familiar, comforting flavours this lunchtime. A tubby, rotund Cep-like Mushroom, sliced thickly and sauteed in butter; with only the merest lick of Olive Oil to stop burning. Wedges of The Blue Pig’s Black Pudding, now officially my brand of choice. The nuggets of pig-fat that stud it are just meaty, chewy Haribo-pork goodness, and when sauteed in the same pan you get crispy, crunchy exterior – and moist, delicately – spiced interior.


Stack them on top of warmed Ciabatta – or Toast – and you’ve got a massive, massive flavour-bomb of a lunch. (We’ve eaten late; it is lunch but just feels like Brunch). A pint of Bowland’s Headless Peg (4.5%abv) joins proceedings; dark-amber with a serious red streak, there’s gentle fudge and toffee-sweetness in the body, with some raisin and black pepper (take note, Pepe Nero!) rounding things off with a hint of earthy spice. A surprisingly flavourful beer, it’s perfect with the rich, subtly herbed notes of the Black Pudding and Mushroom.

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