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Broad Beans and Black Pudding on Toast

Jessica Seaton presents a new way to enjoy black pudding with this quick lunch recipe. Enjoy over the British summertime for fresh, sweet broad beans.

From the book

Jessica Seaton


This is a simple lunch or quick supper dish of deliciousness, or a pretty starter for a communal supper. Search out excellent black pudding (very good value for the nutritional punch) and the freshest, tastiest broad beans you can find.

Even though something-on-toast sounds like the simplest dish possible, timing is everything. Swift and organized is the name of the game.

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500g fresh broad beans in their pods (200g when podded)
sea salt and black pepper
1 small lemon, halved
1 tbsp olive oil, plus some to dress
100g black pudding, skinned and cut into 1cm cubes
1 banana shallot, peeled and very finely diced
1 clove of garlic, peeled and very finely diced
1 tsp fennel seeds
2 slices of good bread – sourdough or brown
good-quality butter, for spreading
a few sprigs of fresh flat-leaf parsley or mint or lovage, finely shredded

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Pod the broad beans and boil them in a little salted water for 2–3 minutes. When they appear to bloat and get a little wrinkly, drain them from the water and spread them on a chopping board until cool enough to handle. To peel them, pinch one end to make a slit and squeeze the other until the bright green bean pops out. Work through the whole pile. Dress them all with a good squeeze of lemon juice and a liberal grinding of salt and
pepper and leave to absorb while you get on with the rest.

Heat a dribble of the olive oil in a small frying pan and brown the cubes of black pudding, turning them with a spatula until crispy on each side, about 3–4 minutes. Remove from the pan and put on a warm plate while you cook the alliums. Add the shallot, garlic and fennel seeds to the empty pan (add a little more oil if the pan is dry) and cook until soft, tender,
sweet and translucent.

While these are all cooking, toast the bread and spread with good butter. Place the toast on two warm plates.

Add a couple of cubes of black pudding and a few beans to the pan and squash them into the oniony mixture, then add the rest of the black pudding and the broad beans, gently combining them. Season the mixture with salt and pepper and another good squeeze of lemon to taste. Give it a gentle stir as it warms (don’t break up the beans). Divide the mixture between the two slices of toast, scatter the shredded herbs on top and dress with olive oil and a little lemon juice if needed.

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From the book: Gather Cook Feast: Recipes from Land and Water by the Co-Founder of Toast

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