Black Pudding

Finely dice the onions and set aside.

Preheat the oven to 275°F (260°F) fan bake or 300°F (350°F) conventional.

Cut the back fat into 5 mm dice, reserve about 2 tbsp of the fat for cooking the onions and refrigerate the remaining fat.

Melt the reserved 2 tbsp of fat in a pan over low heat, add the onions and gently sweat for 15 minutes until very soft without browning.

Add the oats to the pan and toss through the onions, then transfer the mixture onto a flat tray and let it cool to room temperature.

Strain the blood into a large mixing bowl and add the cream, salt, allspice, coriander, nutmeg, white pepper and chilli flakes.

Add the cooled onions and diced back fat, then stir well to combine.

To check seasoning, fry a teaspoon of the mixture in a pan until firm, taste and adjust if needed.

Grease a 1.2 kg (3 lb) loaf tin, stir the mixture again and pour it in, then cover tightly with foil.

Place the tin in a roasting tray, add boiling water to come halfway up the sides, and bake for 75–90 minutes, stirring gently after 20 minutes and re‑covering with foil.

When the centre reaches at least 162°F (161°F) and a skewer comes out dry, remove the tin and let it cool on a wire rack at room temperature.

Cover and refrigerate overnight.

Slice the loaf lengthwise into three rectangular logs, then cut each log into 1.5 cm slices.

Fry each slice in a little butter or oil for 2–3 minutes per side before serving.