Delicious recipes for hangovers are hard to come by and usually consist of the standard greasy full English, or variations of.
But the Guardian’s Jack Monroe has come up with the ultimate hangover dish, that’s quick, satisfyingly greasy, tasty and is promised to sort you right out.
Monroe is apparently a pork queen thanks to her partner running a ‘pork restaurant’, and bringing home the bacon. Not only is it fab for hangovers, but it’s also the perfect christmas morning recipe and would go well with a glass of prosecco or champagne cocktail ( What! It’s a hair of the dog!) But the best thing about this is Monroe gets to taste and play with ‘soft, dense, meaty and delicious blutwurst – the black pudding for black pudding junkies,’ as she so eloquently puts it and she whipped up a round of what was left over from a dinner party to make this wicked and worthy recipe and we are reprinting it below, as published in the Guardian online today:
Black Pudding and Carrot Hash
(Makes around 10 fritters)
1 large onion, finely diced
A fistful of parsley, torn
4 tbsp flour
1 large free range egg
400g black pudding
Line a colander with kitchen paper or a clean, non-fluffy tea towel, and grate in the potatoes and carrots – potatoes first, as they tend to be wetter, so the weight of the carrots will bear down on them. Squish the excess water out.
Add the onion and parsley, stir in the flour and egg, then stir in the black pudding.
Cover and chill for at least half an hour – this helps the mixture bind together and stops it falling apart in the pan.
Heat a little oil in a frying pan, dollop a tablespoon of the mixture in, flatten it slightly and fry on a medium-high heat for a few minutes on each side. It is especially delicious (and healing) served with a couple of soft-boiled eggs and some lightly fried bread.
Photograph: Graham Turner/Guardian