Food and Drink > Lancashire Recipes > Paul Heathcote's Black Pudding and Cheese Hash Browns and Caramelised Pear

Paul Heathcote's Black Pudding and Cheese Hash Browns and Caramelised Pear

What you need (Makes 4)

500g of Maris Piper potatoes
1 egg white
4 slices of good black pudding
100g Lancashire cheese
2 teaspoon chopped chives
2 teaspoon chopped parsley
1 ripe conference pear
2 tsp icing sugar

What you do

Leave the potatoes in the skins and cook in boiling water for 10 minutes so that they are still firm. Drain and peel.

Grate the potatoes into a bowl and mix with half the herbs.

Add a pinch of sea salt to the egg white, beat with a whisk and mix with the grated potato, season with sea salt and freshly milled pepper.

Pat out a quarter of the mix in a circle larger than the black pudding. Place pudding and 25g of cheese in the middle, fold over the potatoes and pat into a circle.

Deep fry at 160C degrees until golden brown.

Scoop the pear into balls; put one dessertspoon of vegetable oil into a hot frying pan with one spoon of sieved icing sugar. When the sugar turns golden brown, add the pear balls and toss quickly until caramelised.

Mix the remaining herbs into the butter sauce.

Serve the hash browns with a few caramelised balls of pear, the herby butter sauce and large sprigs of flat leaf parsley.

For the Simple Butter Sauce

What you need (makes 4-6 portions)

2 shallots
1 tbsp butter
2 tbsp white wine vinegar
5 tbsp white wine
4 dsp whipping cream
250g butter
Lemon juice
Cayenne pepper

What you do

Gently fry finely chopped shallots with a knob of butter for about 20 seconds.

Add the vinegar and wine and reduce to a third. Add the cream and boil for about 30 seconds until quite thick.

Whisk in the butter (diced and cold from the fridge) in four lots, making sure each amount has been whisked in before adding a further quarter of the butter.

Don't allow the sauce to boil at this stage.

Add a drop of lemon juice, a pinch of cayenne pepper and season. If you like a smooth sauce, push through a sieve to remove the shallot. Keep warm until needed.