Jack Monroe’s black pudding and carrot hash recipe

There is a thing that happens when your better half runs a pork restaurant – you start to become a bit obsessed, incorporating pig into everything with gay abandon. It starts with lardo on toast and ends up with bacon in ice-cream … everything’s better with a top-up of vitamin P. And once you have a reputation as a pig obsessive, people shower you with porcine presents. Where they might have once bought flowers, you get a packet of sausages or a fennel rub. A particularly memorable piggy gift recently was from my German friend Lea, who left a trail of blutwurst in her wake. Soft, dense, meaty and delicious, blutwurst is the black pudding for black pudding junkies – and so the morning after her boozy leaving dinner the night before, this happened. Hangover food at its finest, with no more foggy-headed incompetency required than to grate some stuff, blearily mash it together and dollop it into a frying pan. Oink.

(Makes around 10 fritters)

200g potatoes

400g carrots

1 large onion, finely diced

A fistful of parsley, torn

4 tbsp flour

1 large free range egg

400g black pudding

Line a colander with kitchen paper or a clean, non-fluffy tea towel, and grate in the potatoes and carrots – potatoes first, as they tend to be wetter, so the weight of the carrots will bear down on them. Squish the excess water out.

Add the onion and parsley, stir in the flour and egg, then stir in the black pudding.

Cover and chill for at least half an hour – this helps the mixture bind together and stops it falling apart in the pan.

Heat a little oil in a frying pan, dollop a tablespoon of the mixture in, flatten it slightly and fry on a medium-high heat for a few minutes on each side. It is especially delicious (and healing) served with a couple of soft-boiled eggs and some lightly fried bread.