Scottish Black Pudding is a very easy dish to make and is perfect for a nourishing Sunday brunch.

Ingredients
14 oz / 400g Black pudding, sliced and diced
1Ib 2oz / 500g potatoes for frying, diced
2 cloves garlic, crushed
4 eggs
1 bunch Italian flat parsley
1 sprig thyme
Cooking oil

Instructions
Preheat your oven to 400°F/200°C. Dice the potatoes and place them into a frying pan with a little oil and fry until golden and crisp. Add the black pudding and cook until it starts to crisp up, then add the crushed garlic and picked thyme. Cook for a couple of minutes, then add the shredded flat parsley. Split this mixture into four ovenproof dishes and place in the oven to keep warm. Fry the egg in a pan with about ½-cm/¼-inch of oil in it. The secret of success when frying eggs is to not have the pan too hot when the egg goes into the oil – it should not make any sound. Using a spatula, flick the oil over the top of the egg, controlling the temperature as you go. If possible, keep the yolk runny. Slide an egg onto each of your pots and serve.

Gabh tlachd!
Gary Maclean
www.garymacchef.com