Black Pudding and Foie Gras is a new cookbook, independently published, by Andrew Pern of the Michelin-starred Star Inn at Harome.

I’ve seen a few pages of extracts as part of a press pack; looks good! The book offers 60 recipes, many of them Pern’s signature dishes. There are also 227 photographs. OF these recipes there are 15 starter dishes including a Pressed Terrine of Yorkshire Gammon with Fried Ledstone Quail Egg, Spiced Pineapple Pickle, Mustard Seed Dressing. This is described as

“A play on the pub grub classic gammon, egg and pineapple. Pressed Ham Knuckle Terrine, a gently fried quail egg perched on top with a rich golden chutney spooned around is again another firm favourite on the Star Inn menu”

Dinner party food at its finest, it would seem.

There are 22 main dishes (including A Plate of Harome-reared ‘Loose Birds’ Duck with Garden Thyme Mash, Traditional Yorkshire Sauce), 15 dessert dishes (including a local honey creme caramel with mead soaked sultanas), 16 cheese counter recipes (Baked Tunworth with Ampleforth Apple Brandy, Rosemary and Apple ‘skewers’) and 9 drinks cabinet recipes (Eddlethorpe Sloe Gin Flip). The book concludes with 8 chef’s pantry recipes – stocks and other such ‘basics’.

Black Pudding and Foie Gras is to be released on the 10th May.
It is currently listed on Amazon.co.uk for £35.