Black Pudding and Lancashire Cheese with Mustard Butter

Paul Heathcote makes crisp potato patties filled with melting cheese and meaty black pudding ' a rich mustard butter sauce adds to the indulgence
By Paul Heathcote
Black Pudding and Lancashire Cheese with Mustard Butter
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: medium


  • 450 g Maris Piper potatoes
  • 1 tsp chopped chives
  • 1 tsp chopped parsley
  • 1 egg white
  • 4 slices black pudding
  • 75 g lancashire cheese
  • oil, for deep frying
  • 4 small eggs, fried

For the mustard butter

  • 1 tsp white wine vinegar
  • 2 tsp white wine
  • 1 shallot, very finely chopped
  • 1/2 tsp English mustard
  • 4 tsp double cream
  • 125 g cold unsalted butter, diced
  • 1 tsp grainy mustard
  • 1 tsp chopped chives


1. Bring a large pan of water to the boil and add the potatoes whole in their skins. Cook until just tender but still firm ' a small knife should not pull out easily. Drain and peel.

2. Grate the potato into a bowl and mix with herbs.

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

4. Pat out a quarter of the mix in a circle larger than the black pudding. Put a slice of pudding and 25g of cheese in the middle and fold over the potatoes to cover. Shape into a patty and repeat to make 4.

5. For the mustard butter: put the vinegar, wine and shallots in a small pan and boil until only a third of the liquid remains. Pass through a sieve into a clean pan.

6. Add the mustard and cream and boil for a minute more. Add the diced butter little by little and whisk until amalgamated. Season with sea salt and freshly milled pepper, grainy mustard and chives.

7. Deep-fry the potato patties at 160C until golden brown. Meanwhile fry the 4 eggs in a frying pan.

8. Serve the potato patties with the fried eggs on top, a sprig of parley and a drizzle of the mustard butter.

Rate This Recipe