Yellow courgette and black pudding timbale

Andrew Nutter transforms black pudding into something rather special with these tempting and tasty timbales and deliciously different dressing
By Andrew Nutter
Yellow courgette and black pudding timbale
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 yellow courgettes
  • 1 shallots, chopped
  • 1 clove garlic, chopped
  • 1 Bury black pudding, diced
  • 1 bunches spring onions, finely chopped
  • 200 g lancashire cheese, cubed
  • 1 pinches black pepper

For the dressing

  • 1 corn on the cobs, cooked
  • 1 tsp honey
  • 1 tbsp chives, chopped
  • 1 sprig leaves basil
  • 2 tbsp sherry vinegar
  • 6 tbsp olive oil
  • 1 plum tomatoes, finely diced
  • 0.5 Bury black pudding, cut into rounds and warmed


1. Take two yellow courgettes and mark a canelle pattern into the sides with a canelle knife. 2. Slice one courgette into thick rounds and griddle until charred on one side only. 3. Cut the other courgette into fine slices, diagonally and blanche in salted water until softened. 4. Take two ramekin dishes, line with cling film and then line with the blanched courgette. 5. For the filling, heat a frying pan and fry the shallot, garlic and black pudding together, and then add the spring onions and Lancashire cheese. Season to taste, and then fill each ramekin with the mixture. Set the oven to 180°C/gas 4. Place the ramekins in the oven and roast for about 2-3 minutes until heated through. 6. For the dressing, cut half of the corn into rings and remove the kernels from the rest. 7. Mix the corn kernels, honey, chives, basil, vinegar, oil and tomato together and season to taste. 8. To serve: place the timbale in the middle of the plate, garnish with the griddled courgettes, corn rounds, black pudding discs and finally drizzle over the dressing.

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