Pork, Shiitake, White Pudding

Pork, Shitake, White Pudding

Sautéed pork loin with shiitake mushrooms, a little white pudding and mustard pan jus.

White pudding is a traditional Scottish dish of suet and oatmeal – think black pudding without the blood! Rich, slightly sweet and really, really delicious!

This simple dish works equally as well without the white pudding and makes a great weekday supper.

Pork Loin, Shiitake, White Pudding
Serves 4

For the Pork, White Pudding and Pan Jus: 4 Pork Loin Steaks, 2tbsp Unsalted Butter, 75ml White Wine, 100ml Chicken Stock, 1tbsp Wholegrain Mustard, 1tsp Honey, 1 White Pudding Ring (Warmed), Sea Salt, Cracked Black Pepper

For the Shiitake: 200g Shiitake Mushrooms (Cleaned and Quartered), 1 Garlic Clove (Crushed), 1tbsp Unsalted Butter, Small Handful Chopped Parsley, 1/2tsp Grated Nutmeg, Sea Salt, Cracked Black Pepper


1) Place a large frying pan over a medium heat and melt the butter. Season the steaks with a little salt and black pepper. Fry for around 5 minutes each side or until cooked through. Once cooked set aside, cover and allow to rest for 10 minutes.

2) In the same pan you have cooked the pork, deglaze with the white wine and add the chicken stock. Simmer until reduced by half and stir through the mustard and honey. Season and keep warm.

3) Meanwhile make the mushrooms. Place a medium frying pan over a medium heat and melt the butter. Add the garlic and allow to brown slightly. Add the mushrooms and parsley and toss to combine – cooking for 5 minutes until tender whilst tossing. Season with sea salt and black pepper.

4) Slice the pork steaks and serve with the mushrooms, pan jus and some crumbled white pudding which has been warmed through.



Baked Mushrooms

Baked Mushrooms


Baked mushrooms were a favourite during my childhood and made a great stop-gap when supper seemed a long way off! Great comfort food, these mushrooms are ideal for those occasions when you need to throw something tasty together quickly – making a fantastic starter or side dish.

Baked Mushrooms
Serves 2

4 Portobello Mushrooms (Peeled)
3 Spring Onions (Chopped)
1 Garlic Clove (Chopped)
1/2 Red Chilli (Chopped)
100g Reblochon Cheese
Small Handful Thyme Leaves
Small Handful Flat Leaf Parsley (Chopped)
4tbsp Olive Oil
Small Handful Panko Breadcrumbs
Cracked Black Pepper
Juice 1/4 Lemon


1) Pre-heat your oven to 190C. Place the mushrooms on a baking tray. Top the mushrooms with equal amounts of spring onions, chilli, garlic and thyme. Place a good slice of Reblochon cheese over the top and top with a little Panko breadcrumbs and chopped parsley.

2) Drizzle the mushrooms with a generous amount of olive oil and a good amount of cracked black pepper. Bake in the oven for 10-15 minutes or until the mushrooms are cooked and the cheese is melted and golden.

3) When ready, remove from the oven and squeeze a little lemon juice over each mushroom.

Best served on a well charred piece of toast with a rocket and parmesan salad.