Lamb, black pudding and mustard hot pot from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 179) by Diana Henry

  • thyme
  • potatoes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sunflower oil for groundnut oil, and beef stock for lamb stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for groundnut oil, and beef stock for lamb stock.

  • e_ballad on June 19, 2018

    This was delicious, but wholly dependent on the flavour of your black pudding. I’m not sure that the seeded mustard added greatly to the dish, so I’ll forego it in future outings.

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