Sue Lawrence
‘The islands are alive, they are vibrant. They are magnificent and haunting. They tug at the heartstrings and lure you back with an inexplicable attraction. Breathe in the beauty and splendour, the peacefulness and the charm. Meet the people, eat the food. But be warned: a taste of the Scottish islands will ruin you for life. You will be hooked‘
Sue Lawrence
Enjoy the first of three recipes from a new book by Sue Lawrence.
Black Pudding Crostini
Makes 12
The crostini are made by toasting small rounds of good bread, preferably Italian. You can do this well in advance and keep them in an airtight container.
- 2 slices of Stornoway black pudding, cut into quarters
- Extra-virgin olive oil
- 2–3 tomatoes, diced
- Black olive paste, optional
- 12 crostini
- Basil leaves, optional
Fry the black pudding in 1 tbsp olive oil until crispy and cooked through.
Mix the tomatoes with a couple of tbsp oil and some freshly milled black pepper and sea salt.
To assemble, place the crostini on a board, spread with olive paste if you like; top with the black pudding and tomatoes and serve warm, with a scattering of basil leaves if you like.
‘From the intensely traditional to the contemporary, this is a celebration of the landscape, the history, and, especially, the people of the Scottish Islands‘
Daily Mail
Taken from A Taste of Scotland’s Islands by Sue Lawrence
