Stornoway black pudding and chorizo stew.

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Dark and rich yet not heavy in anyway and so satisfying. A dark, glistening sauce with good quality ingredients in a bowl is, for me a perfect Autumn/Winter warmer. The key to this is using the best quality ingredients you can get other than that this takes very minimal effort and hardly any time to make.
Whilst I was visiting Scotland last week there was one thing Nathan insisted I bring back, Stornoway black pudding. It’s made on the western Isles of Scotland from the best quality of ingredients, beef suet, Scottish oats, onion and of course the ingredient people normally squirm about, blood. It has been granted protected status so along side Champagne and Gorgonzola, you know not just any black pudding can be labeled “Stornoway” and you know your buying the best of the best. If you’ve never tried black pudding before please don’t be put off by it because it really is delicious, give it a try!

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Serves 2

1 red onion, finely chopped
1 large garlic clove, finely chopped
1 large red pepper, roughly chopped
125g cooking chorizo, cut into bite size pieces
1 spring of rosemary
1/2 tsp dried chilli flakes
400g tinned plum tomatoes
1 tbsp tomato purée
175ml red wine
1/2 chicken stock cube
1/2 can water
200g Stornoway black pudding, cut into large chunks
1 tbsp olive oil
Salt and pepper, to season
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In a deep saucepan over a medium heat, add 1 tbsp olive oil and add the onion, after a minute add the pepper. Heat through until starting to soften stirring occasionally. Now add in the chorizo and let the lovely paprika oil coat the peppers and onions for a couple minutes. Add in the garlic for a couple seconds then add the tinned tomatoes, tomato purée, rosemary, chilli flakes, stock cube and then fill your tomato tin half way with water and add that in too. Let it simmer for 15 minutes before adding in the wine. The stew now needs to reduce and thicken so let it simmer nicely for 30-40 minutes. Taste your stew and season accordingly, I just added a pinch of salt and a little sprinkling of pepper. When the stew has reduced to a nice thick sauce add in the black pudding and let it simmer for 2 minutes. Stir it carefully so it doesn’t break up too much, remove the rosemary sprig and serve in big bowls with some crusty bread.
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