Gorgonzola and Stornoway Black Pudding

Second Course


Gorgonzola and Stornoway Black Pudding

Ingredients for 2 people

  • 4 thin rounds Stornoway Black Pudding
  • 3 rashers pancetta or streaky
  • bacon, halved
  • olive oil
  • 30g Gorgonzola dolce
  • 2 small handfuls salad leaves
  • 1 tbsp aged balsamic vinegar


  1. Fry black pudding slices and pancetta in oil for 1-2 minutes a side until cooked and crispy.
  2. Top a slice of black pudding with pancetta and Gorgonzola, then another round of black pudding. Repeat to make another stack.
  3. Place stacks on a baking tray under a hot grill until the Gorgonzola begins to melt.
  4. Serve on top of a salad, drizzled with aged balsamic vinegar.