Fried breakfast lovers faced are rejoicing as black pudding has reportedly joined the ranks of kale, blueberries and pomegranate as a superfood.
The blood sausage, traditionally eaten with a full English breakfast, is being celebrated as a great source of iron, potassium, calcium and magnesium.
“It’s been interesting to note how our customers are changing their ordering habits depending on the new buzz words in clean eating," Darren Beale of Muscle Food, which named black pudding as a 2016 superfood, told the MailOnline.
Other predictions included black beans, seaweed and avocado oil, he added.
As the news spread, delighted black pudding fans took to Twitter to celebrate.
Just heard the news about black pudding. pic.twitter.com/Yo4ufWND12— Seán Marum (@SeanMarum) January 6, 2016
Black pudding has been named as a superfood. **puts down salad and runs out for a fry** pic.twitter.com/tl2yw7RLEc— Sinead Spain (@sineadspain) January 6, 2016
Decided to have black pudding for brekkie then I click on Facebook and see its a new super food #GreatLifeChoices— Niamh (@NiamhFitzXox) January 6, 2016
HELL YEAH! ... Black pudding hailed as a 'superfood' https://t.co/d9KABjBRBk— gdpreston (@gdpreston) January 6, 2016
Food trends in 2016
Food trends in 2016
1/11 Celeriac root
We had a kale obsession in 2015, but 2016’s vegetable sine qua non is predicted to be the knobbly celeriac root. Celeriac milk (Tom Hunt at Poco in Bristol serves it with winter mussels and wild water celery), celeriac cooked in Galician beef fat (from Adam Rawson of Pachamama, hot new chef in the capital) and salt-baked celeriac (to be found in Matthew and Iain Pennington’s kitchens at The Ethicurean in the West Country) are just a few examples.
2/11 Middle Eastern food
The Middle Eastern Vegetarian Cookbook (£24.95, Phaidon) by grand-dame Salma Hage, author of the bestseller The Lebanese Kitchen (whose halva is pictured here), is out in April
© Liz & Max Haarala Hamilton
3/11 Non-alcoholic cocktails
Grain Store mixologist Tony Conigliaro has created Roman Redhead, a riot of red grape juice, beetroot, pale ale and verjus, and Rose Iced Tea (black tea, rose petals, anise essence, pictured here)
The discerning will be slurping Hepple gin – from chef Valentine Warner and cocktail guru Nick Strangeway – which is punctuated with bog-myrtle nuances
5/11 Argyll and Bute
Restaurant followers are getting in a froth about Pam Brunton in Scotland, who opened the Inver restaurant in Argyll and Bute to acclaim last year
6/11 Andy Oliver’s Som Saa
One of the most eagerly awaited restaurants of 2016 will be the permanent incarnation of Andy Oliver’s remarkable pop-up Som Saa opening very soon in east London. Oliver, who worked at Thai god David Thompson’s Nahm in Bangkok, raised a whopping £700,000 through crowdfunding, and is renowned for his piquant Thai flavours and obsessive attention to detail, including in his home ferments and DIY coconut cream
© Adam Weatherley
Another ruminant in vogue is venison, with Sainsbury’s doubling its line for 2016. It provides a protein-packed punch, with B vitamins and iron, and it’s low in fat. Its entry into the mainstream is in part thanks to the Scottish restaurant Mac and Wild, just opened in London, whose Celtic head chef Andy Waugh (who also runs the Wild Game Co) has been touting it as street food for years (his venison burger pictured here)
From Brett Graham’s The Ledbury to Angela Hartnett’s kitchens at Lime Wood Hotel in the New Forest, Cabrito is the go-to goat supplier among the chef cognoscenti (roasted loin of kid pictured here) – but this year, domestic cooks can get in on the action, as Sushila Moles and James Whetlor of Cabrito offer their meat through Ocado
Mike Lusmore / mikelusmore.com
Coffee sage George Crawford is launching the much-anticipated Cupsmith with his partner, Emma. Crawford believes that 2016 is the year purist coffee will finally meet the masses; Cupsmith’s mission will be to make craft coffee as popular as craft beer on the high street. The company roasts Arabica beans in small batches, improving its quality – but sells it online, at cupsmith.com, in an approachable way: expect cheerful packaging and names such as Afternoon Reviver Coffee (designed for drinking with milk – no matter how uncouth, most of us want milk) and Glorious Espresso
10/11 120-day-old steak
Hanging meat for extremely long lengths of time has become an art. In Cumbria, Lake Road Kitchen’s James Cross is plating up 120-day-old steak (pictured here). The beef is from influential “ager” Dan Austin of Lake District Farmers, who is currently investigating the individual bacterial cultures that go into this maturing process
11/11 Lotus root
Diners can expect root-to-stem dining - cue the full lotus deployed by the Michelin-starred Indian Benares in its kamal kakdi aur paneer korma
However the Institute of Food Research cast doubt on black pudding's powers - and superfoods as a whole. A spokesman told The Independent that the body tries to avoid using the term, and advocates a well-balanced diet rather than relying on a small number of 'superfoods'.
Its figures also showed that black pudding is a reasonable source of protein, but generally constituted of 15 to 20 per cent fat - classed as high.
The body also debunked claimed that it is "practically carb free", as black pudding contains oatmeal.
Black pudding is also relatively high in calories, at between 250 to 300kcal per 100g, and is "reasonably" high in salt, at 2g/100g on average.
And while it does not contain especially high levels of calcium, magnesium and potassium, the blood it contains mean it is a good source of iron.
The apparent superfood status for black pudding come months after the World Health Organisation classed process meats, including bacon, ham, salami, and black pudding, as carcinogenic.
However, such warnings should be taken in context, as a high quality black pudding is not as harmful as cheap ham, for example.
Dr Ian Johnson, Emeritus Fellow at IFR and Honorary Research Fellow in the School of Medicine at UEA, told The Independent at the time that the WHO report was released: “It is not crucial to eat meat. [However] meat is an excellent source of iron.”
“Balancing risk against what is essential to a happy lifestyle.”
Five ways to eat black pudding
While the accompanying ingredients might not be that healthy - we're looking at you, hash browns - black puddings are often enjoyed as part of a full English breakfast.
Dive head first into indulgence and ask your local chippy to deep-fry your black pudding.
Black pudding Scotch eggs
How do you Scotch an egg,wrap it in meat,deep fry it,so how do you Scotch a Scotch egg?Make it out of Black Pudding! pic.twitter.com/Eb03MkEMBD— Craig Dougan (@ChiswickCraig) December 26, 2015
Revamp Scotch eggs by swapping sausage meat with black pudding.
Black pudding can replace the protein in a salad, and is delicious combined with fresh leaves and rich poached eggs.