Vegan Black Pudding

Serves 8

Traditional black pudding is not vegan-friendly in the slightest, but if you want to include it in a plant-based fried up, try this recipe!

• 65g (2.3oz) pearl barley, well-rinsed

• 240ml (8fl oz) water

• 2 tsp brown miso paste

• 1 tsp bouillon powder

• 1 tbsp olive oil

• 100g (3.5oz) chestnut mushrooms, roughly chopped • 2 cloves garlic, peeled and chopped

• 1 small red onion, peeled and finely chopped

• 400g (14.1oz) tin black beans, drained and rinsed

• 35g (1.2oz) gluten-free oats

• 1 tsp dried thyme

• 1 tsp onion salt

• ½ tsp grated nutmeg

• ½ tsp allspice

• 1 tsp sea salt

• 1 tsp (or to taste) black pepper

• 2 tbsp rice flour

• 2 tbsp activated charcoal powder (optional)

1 Place the barley in a saucepan with the water and add the miso and bouillon. Bring to a simmer and cook for around 45 minutes, or until just tender — but not mushy. A lot of the water should have been absorbed, with a little still remaining. Don't drain.

2 Heat the oil in a frying pan over a medium heat and add the mushrooms, garlic and onions with a pinch of salt. Fry for 5 minutes or until all the liquid has evaporated.

3 Once the mushroom mixture is cooked, scrape into a food processor. Add all the remaining ingredients and pulse until everything is combined, but still holds some texture.

4 Preheat the oven to 165°C/325°F/Gas 3. Scrape the mixture onto a large sheet of foil and carefully roll up to make a large sausage shape. Twist the ends to seal, before baking in the oven for 1 hour.

5 Once cooked, remove the package from the oven and set aside to cool, if time allows. The sausage will firm up as it cools, making it much easier to slice.

6 Fry the sliced black pudding in a splash of oil until piping hot and serve