Black pudding, scampi and white bean crumble with wild garlic crust

servings 4
1 hour 30 minutes

Ingredients

Langoustines and white beans

  • 16 langoustines, cooked
  • 1 onion
  • 1 leek
  • 1 fennel bulb
  • 1 garlic clove, crushed
  • 1 star anise
  • 200ml of white wine
  • 200ml of double cream
  • 200g of white beans, cooked
  • vegetable oil

Crispy black pudding

  • 150g of black pudding

Wild garlic crust

  • 10 wild garlic leaves
  • 150g of white breadcrumbs
  • 50g of butter, melted
  • parsley
  • salt

Method

1
Remove the tail meat from the langoustine and set aside, reserving the shells to make a stock for the sauce. Peel and chop the onion, chop the leek and fennel and fry all 3 in a saucepan with a splash of oil. Add the langoustine shells and cook for a further 2 minutes
  • 16 langoustines, cooked
  • 1 onion
  • 1 fennel bulb
  • 1 leek
  • vegetable oil
2
Add the garlic, star anise and white wine and pour in enough water to just cover. Simmer for 1 hour then strain through a sieve into another saucepan. Place back on the heat and reduce down to 200ml, then add the cream and reduce to a sauce consistency. Keep the sauce warm
  • 1 garlic clove, crushed
  • 1 star anise
  • 200ml of white wine
  • 200ml of double cream
3
Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper
  • 150g of black pudding
4
For the wild garlic crust, add the breadcrumbs, a few parsley leaves and 6 leaves of wild garlic to a blender and blitz until green in colour. Place in a bowl, mix through the melted butter and season with a little salt
  • 150g of white breadcrumbs
  • parsley
  • 6 wild garlic leaves
  • 50g of butter, melted
  • salt
5
Warm the sauce over a gentle heat, add the white beans and cook until the beans have warmed through. Add the langoustine meat and the crispy black pudding
  • 200g of white beans, cooked
6
To finish the sauce, add a little chopped wild garlic and reheat for 2 minutes. Spoon the mixture into a shallow serving dish or 4 individual dishes or ramekins
  • 4 wild garlic leaves
7
Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb. Serve immediately