28 min listen
Black Pudding v Boudin Noir
ratings:
Length:
24 minutes
Released:
Apr 30, 2013
Format:
Podcast episode
Description
Charles Campion reports from Normandy in France as he helps judge the world black pudding championships, which features entries from Japanese, Austrian and Irish butchers.Each year the "knights of the black pudding", a long established organisation of food lovers, hold the annual Foire au Boudin. Nearly six hundred butchers from around the world enter the competition to help celebrate the ancient dish.As Charles discovers most of the world's great food cultures have some form of blood sausage and they vary in size, shape, texture and flavour. Although we've been making this dish since the arrival of the Romans, many parts of Britain have fallen out of love with the black pudding. The simple recipe of blood, barley, fat, onions and spices is affordable, delicious and a complete meal, and there are signs of a chef led revival. The competition, and the work on display of some extremely creative butchers provides many delicious reasons why this humble food really is worthy of a revival. Young chef and rising star James Winter based in Gloucestshire, also provides some tips on how to cook black pudding.Producer: Dan Saladino.
Released:
Apr 30, 2013
Format:
Podcast episode
Titles in the series (100)
Sustainable Public Food and Nottingham: Can we afford new standards in public food? Simon Parkes finds out. by The Food Programme