Pork Fillet with Morcilla

Morcilla, if you’re not familiar with it, is Spain’s answer to black pudding. I prefer it to most British types, as it’s (usually) mildly spicy with paprika and cinnamon and it is generally less fatty. By all means use your favourite black pudding or the French boudin noir if you prefer. Continue reading

Scallops With Morcilla and Cauliflower Puree

Image of finished dish in close-up

This was a birthday treat to myself. I love scallops but don’t cook them often as Him Outdoors is lukewarm about them; I’m almost as fond of morcilla, the Spanish form of black pudding; the cauliflower puree I could eat with a spoon from the pan (and did). Continue reading