Black pudding with buttery squid and a fried egg recipe

Peter Gott at Sillfield Farm in Cumbria has been making me a bespoke, soft European-style black pudding for probably 20 or so years. It’s soft and meaty and has a good hint of background spice (not often found in British black pudding) and it’s my choice for a dish like this. Squid and cuttlefish are a great match for black pudding, and I’m adding an egg for extra interest.