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Black pudding lovers, have you heard of 'The Stornoway Black Pudding Bible' lovingly created by our own Seumas MacInnes? If not, you're in for a treat, keep an eye on this page for recipes from the Bible - if you'd like them all the Bible is available to purchase in our Shop page.


Black Pudding Skirlie Potatoes


Serves 4




1kg floury potatoes 

50g butter

1 onion finely chopped 

150g medium oatmeal

Salt and freshly ground black pepper

100g black pudding, peeled and finely chopped

2 tablespoons chopped parsley




Boil the potatoes and mash them, but do not add any butter or milk. 


Melt the butter in a frying pan and cook the onion until it begins to brown. Stir in the oatmeal and black pudding, cook for 2-3 minutes, then add parsley and season.


Stir the oatmeal into the mash and shape into small cakes. Brush with a little extra butter and bake in a hot oven for 15 minutes, or until brown and heated through.





Warm Salad of Scallops with Black Pudding and a Pea and Mint Puree 


Serves 4




2 tablespoons vegetable oil

4 slices of black pudding, each approx. 1cm thick

12 large Scottish Scallops

Salt and freshly ground black pepper


Pea and mint puree Ingredients


55g unsalted butter

6 spring onions, finely sliced

60g frozen peas

1 teaspoon sugar 

1/2 pint vegetable stock

2 tablespoons of fresh mint, roughly chopped

150ml of double cream




For the purée, add the butter to a medium-sized saucepan, and as it starts to foam add the spring onions and allow them to soften. Add the peas and sugar and stir, reduce the heat and put a tight-fitting lid on the pan and stew for 5-7 minutes.


Take the lid off and allow the liquid to reduce. 


Add the cream and mint and continue until it thickens. Transfer to a food processor and blend until smooth but still with texture, and then season.


Grill the black pudding on both sides and keep warm.


Season the scallops and place them on a lightly greased, but very hot, frying pan and stir for 1 minute on both sides. 


Arrange the black pudding in the centre of your plate and top with the scallops. Dot the pea and mint purée around the dish and garnish with more fresh mint. Serve with lemon or even a splash of sherry vinegar.





Salt Cod and Black Pudding Fritters


Serves 4




500g salt cod

1 large potato, unpeeled

2 tablespoons milk

60ml olive oil

1 small onion, finely chopped 

2 cloves garlic, crushed

100g black pudding, chopped

30g self-raising flour

2 eggs, separated

1 tablespoon chopped parsley

Oil for frying




Soak the cod in cold water for 24-48 hours, changing the water regularly to remove as much salt as possible.


Cook the potatoes in boiling water until done then mash with the milk and 2 tablespoons of olive oil.


Drain the cod, cut it into large pieces and place it in a saucepan. Cover with water and bring it to the boil, allow it to simmer for 15 minutes and then drain. When it is cool enough to handle, remove the skin and any bones, then mash well with a fork until flaky.


Heat the remaining olive oil in a frying pan and cook the onion for about 10 minutes over a medium heat until tender. Add the garlic and black pudding and cook for a further 5 minutes.


Combine the cod, potato, onion, flour, egg yolks and parsley in a bowl and season. Whisk the egg whites until stiff then fold them into the mixture.


Deep-fry the mixture in hot oil by dropping in a tablespoon at a time, cook for 2 minutes or until golden and puffed.


Drain on kitchen paper and serve. 

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