A unique dish of crispy black pudding paired with sweet berries and sharp, frozen feta. The combination of contrasting flavours and textures makes for an intriguing and satisfying starter or light meal.
Preparation time
over 2 hours
Cooking time
less than 10 mins
Serves
Serves 2
By Niklas Ekstedt
From Saturday Kitchen
This recipe has a mixed nutritional profile. The berries bring antioxidants, vitamins and fibre, while the black pudding and feta add protein but also saturated fat and sodium. The spoonful of caster sugar contributes extra calories without much nutritional benefit. Consider portion size and balance with lighter accompaniments if you want a healthier meal.
Equipment
- Small bowl
- Frying pan
- Kitchen paper
- Grater
- Serving plate
Ingredients
- Feta cheese: 100g/3½oz, frozen for at least 2 hours
- Fresh blackberries: 140g/5oz
- Fresh lingonberries: 140g/5oz (or lingonberry jam as an alternative)
- Caster sugar: 1 tbsp
- Butter or oil: 1 tbsp (for frying)
- Black pudding: 150g/5½oz, thickly sliced
Method
Prepare the ingredients
- Freeze the feta for at least 2 hours so it can be finely grated and remain pleasantly cold on the finished dish.
- Place the blackberries and lingonberries in a small bowl with the caster sugar. Toss gently and leave for a few minutes to macerate and release their juices.
Cook the black pudding
- Heat a frying pan over medium heat and add the butter or oil.
- Fry the black pudding slices until crisp and golden, about 2–3 minutes per side depending on thickness.
- Transfer the cooked slices to kitchen paper to drain any excess fat.
Assemble the dish
- Arrange the crispy black pudding slices on a serving plate.
- Spoon the sugar-coated berries over and between the slices so the juices mingle with the pudding.
- Grate the frozen feta finely over the entire plate to add a sharp, creamy contrast.
Nutri-score health check
Nutri-Score: D (Less healthy)
This recipe scores D on the Nutri-Score scale, reflecting a balance of positive and negative aspects:
- Positives: Fresh berries supply vitamins, antioxidants and fibre.
- Negatives: Black pudding is relatively high in saturated fat and salt; feta also adds fat and sodium. Added sugar increases calorie content.
- Protein: The dish delivers a moderate amount of protein from the black pudding and feta.
- Portion size: The small serving helps limit intake of less healthy elements, but consider serving with a salad or steamed vegetables to balance the meal.
The Nutri-Score provided is a general guide based on the ingredient list. Adjustments to portion sizes and ingredient choices will change the overall nutritional profile.
Recipe FAQ
- Can I use other berries? Yes — raspberries, blueberries or a mixed berry medley work well.
- What else can replace black pudding? Try other sausages or thick slices of grilled halloumi for a vegetarian alternative.
- Is there a non-dairy feta substitute? A firm vegan cheese can be used, or omit the cheese if preferred.
- How long to freeze the feta? Two to three hours is sufficient to firm it up for grating; avoid freezing much longer to prevent textural changes.
- Can this be prepared ahead? The components can be readied in advance, but assemble and serve immediately so the black pudding stays crisp and the contrasts remain pronounced.
- What to serve with it? It works as an appetizer or light plate; pair with a simple green salad or crusty bread for a more complete meal.
- Is lingonberry jam acceptable? Yes — lingonberry jam makes a convenient substitute if fresh lingonberries are unavailable.
- Can I reduce the sugar? Yes — reduce or omit the caster sugar to cut added sweetness and calories.