47: Sausage and black pudding with baked parsnips, p57

Wasn't sure about this one - black pudding is definitely not an ingredient I'd normally buy and I've never cooked with it before. It's one of those fashionable ingredients you find in posh restaurants in little nuggets alongside seared scallops, or with an assiette of pork, perhaps, so I've had it a few times and haven't disliked it, but can't say I'd particularly choooose it...

T was chuffed to bits when I got home on Friday evening and said this was what we were having - he'd found the black pudding and sausages and looked them up in the book to see what the recipe was going to be, and it appealed to his carnivorous tendencies for some reason :)

An easy peasy recipe, the only difficult bit was trying to brown everything in my big Denby casserole which was rather full and so difficult to stir, so some bits got a little browner than intended, but then only 40mins in the oven and it was done. Served with steamed sugar snap peas and homemade papika-y wedgie oven chips, the resulting casserole could have been a bit more flavoursome but that was properly down to slightly inferior ingredients - only one type of black pudding in the supermarket, and 'half fat' butchers sausages were probably a mistake. But still, quite yum, with a thick, glossy gravy from the sauce.