Peter Peacock's recipe

Stornoway Black Pudding and Spicy Tomato Squid

Ingredients per person

I thick slice Stornoway black pudding

2 small prepared squid, sliced

Cornflour

Tomato sauce (3 tablespoons)

Tomato puree (1 teaspoon)

Lemon juice (1.5 teaspoon)

Tabasco (or chilli flakes, or hot chilli sauce)

Water (3 tablespoons)

Sprig parsley

 

Mix tomato sauce, tomato puree, lemon juice, tabasco (to your taste), water - set aside.

Toss squid in small amount of cornflour, just to lightly cover - set aside.

Fry black pudding in small frying pan - set aside briefly.

Pour off any excess fat from pan (or replace with a little olive oil), then quick fry the squid for one minute.

Add in the prepared spicy tomato sauce and stir together for about 30/40 seconds.

If sauce too thick, add a little more water.

Assemble on plate and enjoy!

 

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