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.┬áBy 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