Toasted and buttered cholla bread, topped with roughly smashed avocado, pinch of sea salt, Farmison’s dry cured bacon and a smattering of maple syrup.
Black pudding can be rank, or it can be delicious. I’ve never experienced the latter, but mind you I’ve not eaten much black pudding in the first place. It’s one of those few English ‘delicacies’ whose taste I never understood, and I’ve generally chosen to stay away from it. I think one of my latest encounters with black pudding was when I tried the Hawksmoor Breakfast for Two (which can only be described as epic). Even then, I turned down the black pudding and slurped up the bone marrow instead. Continue reading