Autumn 2022Black pudding potato cake

Chef David Hayden and wife Rachael run The Gallows in Milnrow, which won Come Dine With Me The Professionals this summer.

David, who has catered for premiership footballers, TV stars and other celebs, shares with us his versatile recipe for black pudding potato cake, topped with a soft poached egg and white wine and chive cream sauce – a winning combo as seen on TV. A perfect starter or serve a couple for a fancy brunch.

Ingredients:

• 2 potatoes (suitable for roasting)
• 300g black pudding
• 1 bunch of chives, finely chopped
• 100g panko bread crumbs
• 50g plain flour
• 100ml full fat milk
• 2 eggs, whisked
• 4 eggs to poach
• Salt & pepper
• Micro herbs or cress

Potato cakes

1. Bake the potatoes on the top shelf of the oven for 45 minutes to 1 hour at 170ºC -190ºC or gas mark 5/7 until soft.
2. Cut the jacket potatoes in half, scoop out the potato and mix with crumbled black pudding, chopped chives and salt & pepper.
3. Mould the mixture into four cakes and put into the fridge for at least 20 minutes to set.
4. Coat the cakes first in seasoned flour, then milk and the whisked egg combined and then finally panko crumbs, to form a nice coating.
5. Shallow fry the cakes for 2/3 minutes on either side until golden brown.
6. Place the cakes in the oven for 5 minutes to keep warm whilst preparing the poached eggs and cream sauce.

Poached eggs

1. Bring a pot of water to a gentle boil, then salt the water. Meanwhile, crack an egg into a small cup.
2. With a spoon, begin stirring the boiling water in a large, circular motion.
3. When the water is swirling like a tornado, add the egg/s one at a time. The swirling water will help the egg white wrap around itself as it cooks.
4. Cook for about 2½ to 3 minutes for one egg and 4 minutes for more.
5. Using a slotted spoon, remove the eggs and serve.

Quick white wine cream sauce

Ingredients:

• 240ml double cream
• 50ml white wine
• Chopped chives

1. Place the double cream and white wine into a pan. Bring the mixture to the boil then reduce the heat until it thickens.
2. Add chives and salt and pepper to taste.

Present the golden panko crumbed black pudding cake on a warm serving plate, place the soft poached egg on top, then spoon over the quick white wine chive cream sauce and garnish with cress or micro herbs. Et voila - enjoy!