Grilled Black Pudding with Pan-Fried Foie Gras, Apple and Vanilla Chutney, Salad of Pickering Watercress and Scrumpy Reduction.

Andrew Pern

Andrew Pern

28th January 2016
Andrew Pern

Grilled Black Pudding with Pan-Fried Foie Gras, Apple and Vanilla Chutney, Salad of Pickering Watercress and Scrumpy Reduction.

(Serves 1)

The Star’s No 1 bestseller. This dish is easily the most popular, remaining on the menu for at least the last nine years. It has been eaten by Lords, Ladies, famous actors, famous foodies, famous artists (aka Caine, Ronay and Hockney) as well as the locals alike. Very much a ‘rich man, poor man’ dish. Using the North Country staple of black pudding with the luxurious pan-fried foie gras, teamed with the apples and peppery Pickering watercress. Perfect!


  • 10g of washed and trimmed watercress
  • Salt and pepper
  • Knob of butter
  • Apple and Vanilla Chutney
  • Sprigs of thyme for garnish
  • 2 slices black pudding
  • 1 slice caramelised apple
  • 1 decent slice of duck or goose foie gras
  • Scrumpy Reduction – made with apple juice and a splash of cider vinegar.
  • A dash of house vinaigrette
  • Apple and Vanilla Chutney
  • 1 kilo Granny Smith apples with skin, ½ - 1cm diced
  • 3 medium shallots, finely diced
  • 200ml cider vinegar (or white wine, if you wish)
  • 1 fresh vanilla pod – split and de-seeded
  • 400g caster sugar
  • Pinch of salt


Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned leaves to form a little ‘salad’. Drizzle the reduction around the side of the plate.

Lightly brush the slices of black pudding with melted butter and grill for 3 to 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side.

When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple.

Serve immediately.

Apple and Vanilla Chutney

Place everything into an ample sized thick-bottomed pan and reduce down until thickened and starting to caramelise. Cool down and tub up ready for using. Keep in a cool place.

N.B. Place the vanilla pod into the pan with everything else to maximise the flavour.

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