Press Cuttings

“On the BLT theme, I cannot recommend my BPT strongly enough: a roll filled with warm, crumbly black pudding atop a thick slice of tomato with a smear of black olive paste is a thing of great wonder. It, too, must be eaten hot. The frittata roll is also divine: a squidgy herby omelette sitting between two slabs of bread or in a roll is the stuff of dreams.

BPT
Serves 4

Also known as black pudding tomato sandwich, this is a great combination of flavours - but only the very best black pudding will do. My favourite is Stornoway black pudding, available by mail order from Charles Macleod Butcher on the Isle of Lewis on 01851 702 445.

4 thick slices black pudding, skinned
4 ciabatta rolls
tapenade (black olive paste)
8 thick slices tomato

Fry the black pudding in a little olive oil (or grill) until crispy outside and soft inside. Open the rolls and spread one side with tapenade. Top with hot black pudding then tomato, season with sea salt, clamp on the lid and devour hot.” - Sue Lawrence

“ Forget your designer food and sushi bars, the nation's style leaders are now sitting down to marag dubh. That's black pudding to the non-Gaels. The choicest blend - which Derek Cooper clearly kept quiet about so he could keep more to himself - is Charley Barley's, made in Stornoway, by Charles Macleod and Co (although never on a Sunday, of course).

Since a glowing mention of the choice and crumbly product by Sue Lawrence, a former BBC TV Masterchef, appeared in an English newspaper, the lines have been zinging with credit card orders. Iain Macleod told the Diary that he's been inundated with requests - more than 300 so far - although he's not so sure about Lawrence's recipe suggestion - frying the marag and then slapping it between lettuce leaves and tomato in a sandwich smeared with black olive paste.

It's best grilled for breakfast,” Iain steadfastly maintains.
So what's so good about Stornoway marag? Superior ingredients, says Iain. We're very choosy about what goes into it.”

“There are many regional variations, but, in my opinion, there is none finer than Charles MacLeod's of Stornoway. Light and almost crumbly in texture, it has a subtle flavour of mutton and no greasy aftertaste.

Use his Stornoway black pudding to make an alternative B(P)LT. Smear two thick slices of bread with black-olive paste, then cover one with crisp lettuce and tomato slices. Season, then top with black pudding, quickly fried until crispy outside, soft inside. Sandwich together and devour.” -
Sue Lawrence

“Q: What’s your top Friday-night feast?

Sue Lawrence: Not pizza. It used to be curries but the size of them tends to scare me now. In summer, it’s caesar salads with fresh anchovies. In winter, roasted veggies with sour cream. Gosh, am I vegetarian? No. I’d also add half a black pudding from McLeod’s in Stornoway.”

“Charles Macleod, Stornoway (01851 702445)

This is the place to buy Stornoway black pudding, with its richly-flavoured, crumbly texture and absolutely no greasy after-taste - great fried or grilled for brunch, or cubed and tossed into warm salads with perhaps some pistachios or walnuts dressed in oil. Most customers come for the meat: the best home-bred lamb, venison and beef on the island. The black pudding and the salmon are both available by mail-order.

Must taste: Stornoway black pudding”