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Black pudding and pink fir hash with duck eggs by Jess Murphy
Spuds and black pudding is the perfect Irish pairing, and out-trends avocado on toast any day
I grew up in Wairoa, New Zealand, pre supermarket-sliced-bread and every day, my mum gave us large chunks of rēwana – a Māori sourdough potato bread – with margarine, Vegemite and iceberg lettuce (the hipster leaf choice in the early 80s) to take to school. Little did I know that in the future I would end up living on the rugged west coast of Ireland – it’s here that my love for potatoes grew. There isn’t much better than potatoes boiled in their jackets, peeled hot and eaten with lashings of proper farmhouse butter.
In Ireland, there’s a different potato each season. I’m a big fan of Ballymakenny Farm pink fir apple potatoes, grown on the sandy coastline of Termonfeckin by Maria Flynn. A perfect Irish pairing is Maria’s spuds and Inch House black pudding, made with real blood in the heart of Tipperary by Máirín Byrne. It was her granny Mary Ryan’s recipe and it hasn’t really changed, generations on. What I love about these women is that they are strong female farmers sticking to tradition. To my mind, this out-trends avocado toast any day.