Aishling Moore: Add some black pudding to your fish dishes and thank me later

Any black pudding will work for this recipe, so use your favourite or whatever pudding is produced in your locale. Picture: Chani Anderson

Black pudding is one of my favourite products from Ireland’s pantry of ingredients. Not just for breakfast, its great with leafy greens, in pastas and salads, adding real depth of flavour.

It’s not uncommon to find black pudding served with seafood, a combination I really enjoy. Often found alongside roasted plump scallops, seared monkfish cheeks or with thick fillets of cod, in this weekend’s recipe, black pudding-crumbed hake with celeriac and apple, a little goes a long way in making this dish a real winner.