Broad Beans With Black Pudding, Little Gem, Peas And Nasturtiums 1

This recipe has its origins in a few different places, the main one being a riff on a combination I’ve explored before only this time using my own homemade black pudding. Then there’s the somewhat unusual step of cooking the lettuce which I’ve become quite fond of since having braised little gem in a few restaurants recently. I also encountered the idea in a fabulous soup from Hugh Fearnley-Whittingstall that really is worth making (bulk it out with pearl barley and potatoes if you want to stretch it further). I only use the outer leaves here as I find the ones in the centre aren’t tender enough.

The addition of edible flowers is something I’ve wanted to do for a good while now but my nasturtiums had other ideas as they’ve only started flowering in the past two weeks; they add a lovely bit of visual interest amongst all the green on the plate. I decided to add some mint as well because I knew it would go well with the peas but also guessed it’d pair nicely with the pudding having read on I Can Has Cook about a Jack McCarthy black pudding featuring it. Moreover, it’s one of the herbs I most associate with this time of year and I can’t imagine eating this dish at any time other than summer: all the ingredients are at their peak now and it’s a great refreshing lunch for those rare days when it’s actually hot in this country.

Broad Beans With Black Pudding, Little Gem, Peas And Nasturtiums

Serves: 4

200g black pudding, cubed
2 cloves garlic, minced
100ml white wine
100ml chicken stock
3 little gem lettuce, outer leaves only
15g mint
800g broad beans, unshelled
100g petits pois
5ml lemon juice
12 nasturtium flowers
Olive oil


  1. Heat a pan on a medium heat and fry the black pudding in some oil until crispy.
  2. Shell the broad beans and cooking in heavily salted, boiling water for 1-2 minutes.
  3. Strain the beans and plunge into a bowl of iced water to stop them cooking.
  4. When cool, remove the outer casing and reserve the now peeled beans.
  5. Over a low heat, gently saute the garlic in oil for 2-3 minutes.
  6. Turn the heat up to high and pour in the wine.
  7. When reduced by half add the chicken stock and some salt; lower the temperature to medium.
  8. Add the little gem and peas and cook until the lettuce has just wilted.
  9. Stir through the black pudding and broad beans and cook until reheated.
  10. Check the seasoning and correct if necessary before finishing with the mint and lemon juice.
  11. Divide between four plates and top each one with 3 nasturtiums before drizzling with a generous helping of good quality olive oil.

One comment on “Broad Beans With Black Pudding, Little Gem, Peas And Nasturtiums

  1. Reply Aoife Mc Aug 8, 2011 9:19 pm

    Beautiful! This looks deeee-lish. A really hearty yet summery salad. Yum!

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