After gorging on a meat-fest-breakfast of black pudding, thick cut bacon and local sausages, you might want to do as we did and take a hike.
In the photos we used to see of Hill in the newspapers, when he was one of Britain's most hated men, he had jet black hair in a pudding basin cut, mutton-chop sideboards, and a scar across his lower cheek.
Always sausages first, so arrange six on a lightly greased baking tray; if you take the black pudding option, cut 6 thick slices from a fatty-flecked British one (do not go down the French boudin noir route, as they are far too sweet, here) and similarly arrange.
With the rice pudding, you could cut down the sugar a little and add a few tablespoons of chia seeds – that would also make a beautiful, nutritious and unusual breakfast.
Ingredients: 250g broad beans, podded 2-3 tbsp olive oil 150g black pudding (or morcilla), cut into chunks 1-2 garlicloveses, very finely sliced half tsp fennel seeds 90ml chicken stock a small handful of fresh mint, chopped salt and freshly ground black pepper Pod the broad beans.
On the menu is a savory baked goat cheese bread pudding, French quarter cut Creole New York strip steak and a grilled shrimp po'boy made with marinated Mexican white prawns, lemon remoulade, Cajun beurre rouge and red pepper aioli slaw on a garlic and Parmesan-crusted French baguette.
Cut warm pudding into squares.
Serve warm, so that the center melts a bit when you cut the pudding.
NEW YORKERS looking for the full-out experience of an English pudding have their work cut out for them.
She'd say, "Cut the pudding, Val," and he'd invariably reply, "Cut my shite!" My father and his siblings thought this response gloriously funny.
