Black Pudding, Scampi & White Bean Crumble with Wild Garlic

INGREDIENTS

LANGOUSTINES AND WHITE BEANS
16 langoustines, cooked

1 onion

1 leek

1 fennel bulb

1 garlic clove, crushed

1 star anise

200ml of white wine

200ml of double cream

200g of white beans, cooked

vegetable oil

CRISPY BLACK PUDDING
150g of black pudding

WILD GARLIC CRUST
10 wild garlic leaves

150g of white breadcrumbs

50g of butter, melted

parsley

salt

METHOD

1. Remove the tail meat from the langoustine and set aside, reserving the shells to make a stock for the sauce. Peel and chop the onion, chop the leek and fennel and fry all 3 in a saucepan with a splash of oil. Add the langoustine shells and cook for a further 2 minutes

2. Add the garlic, star anise and white wine and pour in enough water to just cover. Simmer for 1 hour then strain through a sieve into another saucepan. Place back on the heat and reduce down to 200ml, then add the cream and reduce to a sauce consistency. Keep the sauce warm

3. Cut the black pudding into 2cm pieces and deep-fry at 180°C until just crispy. Remove and drain on kitchen paper

4. For the wild garlic crust, add the breadcrumbs, a few parsley leaves and 6 leaves of wild garlic to a blender and blitz until green in colour. Place in a bowl, mix through the melted butter and season with a little salt

5. Warm the sauce over a gentle heat, add the white beans and cook until the beans have warmed through. Add the langoustine meat and the crispy black pudding

6. To finish the sauce, add a little chopped wild garlic and reheat for 2 minutes. Spoon the mixture into a shallow serving dish or 4 individual dishes or ramekins

7. Sprinkle the wild garlic crumbs over the top and place under a hot grill to colour and crisp up the crumb. Serve immediately