Mushroom Scallops, Black Pudding & Pea Puree

I love veganising dishes so tweaked the traditional scallops, black pudding and cauliflower puree recipe, using peas as I had no cauliflower.   I use The Real Lancashire Black Pudding Company V Pud vegan black pudding which is the best in my opinion, its delicious.

150 g frozen peas

2 tbsp rapeseed oil

1 vegan black pudding

250 g chestnut mushrooms

Salt and pepper

Serves 2 as a main course or 4 as a starter

Cook the peas for 2 mins, drain and refresh with cold water to retain their vibrant green colour.

Blitz the peas, 2 tsp oil and plenty salt and pepper with a stick blender, until you get a rough puree, then leave to one side whilst you cook the mushrooms and black pudding.

Cut the mushrooms and black pudding into thick slices.   Heat the remaining oil in a pan, add the mushrooms, salt and pepper and cook until browned, then put to one side of the pan.   

Add the black pudding to the pan, with more oil if needed and cook on each side for 5 mins till it is nice and brown.

Reheat the pea puree either in the microwave or in a pan, then put three to four blobs on each plate, top with black pudding and arrange the mushrooms on top and around the plate.  Drizzle with a little more oil.   I also made this dish with shitake mushrooms, which I think makes for an even better dish, but its a cracker whichever mushrooms you use.

I entered this dish in a Booths supermarket competition to celebrate their 175th anniversary, with winners recipes published in Booths 'Glorious Food Cook Book' and I was one of the lucky winners.