​​Black pudding hash, wild mushrooms, spring onions and tarragon

This black pudding hash makes for a deeply savoury and satisfying brunch or lunch dish. This dish uses Clonakilty Black pudding which is made using traditional methods combining beef, beef blood, oatmeal, onions, and a secret blend of spices. It is this special blend of ingredients that gives Clonakilty its unique taste, crumbly texture and distinctive flavour. Simple enough to be finished in 30 minutes, but elegant enough to serve to company, this is a fantastic recipe to have up your sleeve. Any mixture of wild mushrooms will work for the garnish, so long as they are all sliced into roughly equal pieces.


First published in 2022




Black Pudding Hash

To Garnish



Preheat the oven to 180C/gas mark 4


Cook the shallot in a little olive oil until softened and translucent, about 5 minutes


Transfer to a large bowl, add the rest of the black pudding hash ingredients except for the olive oil and season with salt


Mix thoroughly, then divide into 4 pieces. Shape each piece into a patty


Heat up some olive oil in a frying pan until hot, then fry the patties until golden brown on each side

  • 1 dash of extra virgin olive oil

Transfer the patties to a baking tray and bake in the oven for 5 minutes to finish cooking


While the patties are baking, melt the butter in a small saucepan. Add the sliced spring onions, mushrooms and salt. Fry until the mushrooms are soft and beginning to brown around the edges


Once cooked, stir in the picked tarragon leaves


Serve the black pudding hash with the wild mushrooms on the side

First published in 2022

Having grown up regularly visiting the family allotment with his mother, Lewis de Haas has gone on to become a chef whose food is driven by seasonal produce – something clear for all to see on his menu at London’s Crispin.

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