Broccoli and Butter Bean Bake with a Black Pudding Crumb

Sometimes a one pot hits the spot! You can make this vegetarian by not using the black pudding. I’m a Devonshire girl we usually go for hogs pudding but I also love black pudding too and to be fair as we mastered the hogs pudding we found it easy to make the black pudding. Hogs pudding is heavily spiced so our version of black pudding again has loads of flavour. I wanted to keep it simple so used broccoli and butter beans. The other revelation for me is using stock instead of milk for the béchamel sauce it is much lighter and you can really taste the broccoli. My secret ingredient in a lot of dishes is a dollop of miso it is basically a super charged salt seasoning. This is simple but so yum.


  • 2 leeks, washed and sliced 3/4 way up
  • 1 head of broccoli, broken into florets
  • 2 garlic cloves, peeled and sliced thinly
  • Tin butter beans, drained and rinsed
  • 1/2 ring of black pudding, casing/skin removed
  • Slice of bread
  • 1 tsp fresh cracked pepper
  • 1/2 tsp nutmeg
  • 2 tbsp grated Parmesan
  • Knob of butter
For the sauce
  • 2 tbsp butter
  • 2 tbsp plain flour
  • 400ml chicken or vegetable stock
  • 1 tbsp miso
  • 1 tsp fresh cracked black pepper


  1. Preheat oven to 200 degrees fan.
  2. Heat the knob of butter in a frying pan with a lid, at the same time bring a saucepan of water to the boil.
  3. Add the leeks to the frying pan and sweat with the lid on for about 7 minutes so they are nice and soft. If the pan gets a tad dry just add a small splash of water.
  4. While the leeks are sweating add the broccoli and blanch for a minute, drain and rinse under a cold tap. Set aside.
  5. Finish off the leeks by removing the lid add the garlic and cook for a further minute.
  6. To make the breadcrumbs add the bread to a food processor and blitz until you have breadcrumbs. Tip them into a bowl. Crumb in the black pudding I do this as I like texture rather than blitzing it. Add the pepper, nutmeg and Parmesan. Gently mix until everything is incorporated.
  7. For the sauce melt the butter in a pan, add the flour and give it a good stir. Cook out the flour for about 3 minutes making sure it doesn’t burn. Add 100ml of the stock and keep stirring adding a 100ml at a time. Bring to the boil then simmer until the sauce has thickened. Add the miso and pepper, turn off the heat.
  8. Assemble by spreading the leeks in an ovenproof dish. Add the butter beans and broccoli. Pour over the sauce and finish with the breadcrumbs. Bake in the oven for 30 minutes. Enjoy 😊

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