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It works for breakfast, lunch and dinner and is one of my favourite traditional Irish foods, says Rachel Allen, who has some delicious black pudding recipes to try

Black pudding is an integral part of the classic Irish fry-up, and one of our traditional foods, but sadly, it is often confined to breakfast time. It is delicious when paired with apples, potatoes, and even rhubarb — see In Season, far right — and works a treat in a multitude of different dishes.

It’s made from pigs’ blood, with some spices, fat and a cereal such as pinhead oats, and is one of many different blood sausages from around the world, from Africa to Asia, through the Americas and across Europe, too.

Making home-made blood pudding is not for the faint-hearted, so thankfully we have many wonderful butchers doing that for us. Many, but not all, blood puddings are now made with freeze-dried, imported blood, so for the best authentic texture, flavour and nutritional goodness, seek out those that are made with fresh ingredients, using traditional methods.

This St Patrick’s Day, why not include some delicious Irish black pudding in your breakfast, lunch or supper? Paul Flynn’s butter beans with chorizo, black pudding and cider recipe, far right, is an Irish twist on a Spanish classic. Serve it in a deep bowl as a meal in itself on rice or mashed potatoes; or, for something a bit

“It’s made from pigs’ blood with some spices, fat and a cereal such as pinhead oats”

different, enjoy it tapas style.

Black pudding loves mustard too, and this simple recipe, also far right, with glazed apples and a creamy mustard sauce, is a classic, for good reason.

And finally, this silky-smooth potato soup recipe, right, which is embellished with crispy crumbs of black pudding and verdant green parsley pesto, is just perfect for Paddy’s Day. Serve it as a starter, or as a lunch in itself. Now that’s comfort food at its best.