Martin Shanahan serves up a delicious starter.


  • 4 scallops
  • honey
  • nutmeg
  • black pudding four slices
  • 2 parsnips
  • 2 knobs of butter


  • Open the shells with a knife; they have no skin and no bone, cut off the mussel from the scallop. Leave the orange bit on the scallop.
  • Cut four slices of black pudding. And put aside.
  • Peel and chop parsnips and put into boiling water till they are soft. Add some nutmeg to the parsnips and some honey and a few knobs of butter and a small drop of cream and mix together.
  • Fry the pudding on hot pan and after 30 seconds adds the scallops. For the dressing add some honey and lemon to a hot pan.
  • Then add all together and enjoy.

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