Black pudding: Render ¼ of the lard down and strain off. Add shallot and garlic and sweat over low heat until soft, allow to cool. Mix garlic and shallots with cream. Keep separate. Mix together the blood, raw diced fat, breadcrumbs and chocolate. Add above cream and shallot mix. Vac in small bags, 3cm height Steam at 75°C for 10 minutes, turn over and steam for a further 15 minutes. Cut into portions 5cm x 5cm
Salt baked beets: Preheat the oven to 180°C. Whip the egg whites to soft peak and slowly add the salt until a rough dough forms. Roll the dough out to 5mm thickness Wrap the beets with the dough ensuring there are no breaks in the seal. Place on an oven tray and place in a preheated oven. Cook for approximately 40 minutes or until internal temperature reaches 80°C Remove from the oven and cool, leaving the salt crust in tact. Once cool, remove the salt crust and carefully peel the beets. Slice on a meat slicer as thinly as possible.
Beetroot and balsamic reduction: Place 500ml beetroot juice in a pan and reduce to 100ml, cool then add the remaining beetroot juice and balsamic.
To assemble: In a frying pan, seal the black pudding portions over medium heat on all sides until there is a thin caramelised crust on all sides. Place in the oven for 2 minutes or until hot throughout. For the beets, place on a tray and brush with beetroot and balsamic reduction Fold the beets in an organic way so they resemble a flower or sheets of linen. Place a slice of the roasted black pudding on the serving plate and top with the beets. Drizzle a small amount of reduction over the top and garnish with white linaria flowers.