~ Seasonal fragrance and flavour from my country kitchens in England and France....celebrating local seasonal produce with traditional feasts and festivals, culinary notes, reviews, recipes and musings from home and abroad....whilst preparing family food with flair ~ The Wartime Kitchen and British Restaurants: Day Four - Black Pudding Hot-Pot Recipe - Black Pudding Hot-Pot Recipe Day four of my living off wartime rations, and I am hankering after a little meat in my diet, curiously enough, as I am not a huge meat-eater normally. I still have my bacon and meat rations left, as well as my cheese and fat rations, but I am saving them for the weekend for some wartime baking and a tasty family Sunday lunch. My only concern at the moment is my tea ration, and I may have to cut back on my tea drinking in order to make the ration last the week. One bonus in the wartime kitchen was offal as it was not rationed; now, I am NOT a big lover of offal, an early bad experience with liver has put me off for life, but, I DO like black pudding, and yes, I DO know what the core ingredients are in this black sausage. It would have been very likely that at this time of the year, when Pig Clubs would be slaughtering their pigs in readiness for Christmas and the winter months , that some nice black pudding would become available  and don't forget I have eggs to barter with