Crisp Black Pudding Crumb

To turn black pudding into a crisp, savoury crumb rather than a greasy one, remove the casing and crumble it into rough pieces. Fry in a little oil over a steady medium heat, breaking it up with a spoon, for four to five minutes so the fat renders and the pieces crisp rather than stew. For extra crunch, toss in a spoonful of panko for the final minute. Drain on paper towel before scattering. The result is a dark, mineral-rich crumb that adds a savoury backbone and textural contrast to delicate dishes like seared scallops.