• 2 corn-fed chicken supremes
  • 50g pinhead oatmeal
  • 10g butter
  • ½ shallot, diced
  • 1 clove garlic
  • 50g black pudding or boudin noir
  • seasoning



  1. Remove the fillet from each of the chicken breasts and place in a food processor along with the black pudding and blitz to a mousse.
  2. Sauté the shallot and garlic in the butter until soft, add the oatmeal and cook on a low heat for 2-3 minutes, taste and season.
  3. Allow the oatmeal mix to cool and combine with the chicken mousse and mix well.
  4. Bat out the chicken until it is approximately twice the size (5mm thick).
  5. Spoon the mixture onto each of the chicken breasts and roll up into a sausage shape. Tie each end to secure and poach in hot water for around 20 minutes.
  6. Remove the clingfilm and crisp the skin in a hot sauté pan.
  7. Slice and serve with some wilted kale tossed in butter, salt & pepper.

Craig Wood is the Chef and Patron of The Wee Restaurant