Ingredients
400g Fodder Homemade Black Pudding
100g Diced Lardon
1 Chopped Banana Shallot
1 Tablespoon Chopped Parsley
500g Spinach
5 Medium Ian Taylor Free Range Eggs
200g Breadcrumbs
100ml Longley Farm Double Cream
Method
- In a frying pan sweat together the shallot and lardons to a light brown colour.
- In a mixing bowl, mix together black pudding, parsley and double cream into a paste and add the lardon and shallots.
- Divide the mixture into 4 equal portions and shape into croquets and leave to rest in the fridge for 2 hours.
- Whisk up the egg, dip the croquet into the egg and cover in breadcrumbs.
- Place on a baking sheet and cook in oven for 25 mins at 180 degrees until brown and crispy.
- Serve with blanched baby spinach, poached eggs and Sutton Orchard Apple Sauce.