Black Pudding, Pear and Blue Cheese Canapés

Have a wife who is brilliant in the kitchen so I don't see any future there. Confine myself to "nibbles" which I serve as a number of plates (I love pastry) at (usually) lunch time, for family and friends.

subheading: Pear and Blue Cheese:

1 Red Chicory, in ½cm slices

½ Red-skinned Pear, cored and diced

50g Cashel Blue, chilled

2 tbsp chopped Flatleaf Parsley

1 Tsp Olive Oil

300g Black Pudding, cut into 1½cm slices

subheading: 'Nutella' on Toast by Heston Blumenthal:

1 loaf Brioche *1

350g Whipping Cream

350g Black Pudding

3g Salt

40g Gastrique, made with;

200g Sherry Vinegar

30g Caster Sugar

½ Tsp Groundnut Oil

Roasted Chopped Hazelnuts

subheading: Beetroot and Blue Cheese by Rachel Allen:

4 Tbsp Olive Oil

200g Black Pudding, cut into 20 slices

1 small Baguette

100g cooked Baby Beetroot

60g Blue Cheese

10g Flatleaf Parsley

Directions at blackpudding.club

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