Grilled Black Pudding with foie gras, Pickering watercress, apple and vanilla chutney and scrumpy reduction. 

Andrew says: “I have been using watercress from the Smith family in Pickering on many dishes, including The Star’s Black Pudding signature dish for the best part of the last two decades.”

Chef Andrew Pern’s Grilled Black Pudding with Pickering Watercress
Serves 1


  • 10g of washed and trimmed watercress
  • Salt and pepper
  • Knob of butter
  • Apple and Vanilla Chutney
  • Sprigs of thyme for garnish
  • 2 slices black pudding
  • 1 slice caramelised apple
  • 1 decent slice of duck or goose foie gras
  • Scrumpy Reduction – made with apple juice and a splash of cider vinegar
  • A dash of house vinaigrette
  • Apple and Vanilla Chutney
  • 1 kilo Granny Smith apples with skin, ½ - 1cm diced
  • 3 medium shallots, finely diced
  • 200ml cider vinegar (or white wine, if you wish)
  • 1 fresh vanilla pod – split and de-seeded
  • 400g caster sugar Pinch of salt
  1. Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned leaves to form a little ‘salad’. Drizzle the reduction around the side of the plate.
  2. Lightly brush the slices of black pudding with melted butter and grill for 3 to 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side.
  3. When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple. Serve immediately.
  4. Apple and Vanilla Chutney: Place everything into an ample sized thick-bottomed pan and reduce down until thickened and starting to caramelise. Cool down and tub up ready for using. Keep in a cool place. N.B. Place the vanilla pod into the pan with everything else to maximise the flavour.