Black Pudding, Scampi & White Bean Crumble With Wild Garlic Crust | James Mackenzie | Black Pudding

Ingredients

• Michelin Star
• Great British Chefs
• 16 Langoustines , cooked
• 1 Onion
• 1 Leek
• 1 Fennel Bulb
• 1 Garlic clove , crushed
• 1 Star Anise
• 200ml White Wine
• 200ml Double Cream
• 200g White Beans
• Vegetable oil
• 150g Black Pudding
• 10 Wild Garlic leaves
• 150g White Breadcrumbs
• 50g Butter , melted
• Parsley
• Salt to season
• Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper.
• 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.
• 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.
• Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb.
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