Normandy

I am compiling a list of the best black puddings. It began in Spain when I encountered my first morcilla de Burgos, a rich, spiced black sausage bulked up with rice. I was smitten. No black pudding could compete with this, I thought. But then I moved to Cumbria and in the flat hinterland of the Solway plain I found a butcher who made trays of the black stuff, studded with nuggets of fat the size of a child’s thumb. A portion of this was a veritable slice of heaven. I’ve sampled Stornoway’s, of course, and a black-pudding Scotch egg, but nothing ranked alongside the twin fruits of Burgos and Great Orton.

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Katharine Birbalsingh

What I learned from my meeting with the Education Secretary

Given this enthusiasm, you can imagine my unfettered delight when I learnt that the little town down the road from my Normandy retreat this Easter was renowned above all for itsboudin noir.