We'd like to offer you the job http://wallpapers.in.net/ sex wallpaper “As soon as I discovered the triangular moulds, I said, 'Bingo! That’ll do!’ ” Haigh recalls. “We use dried blood, seasoning, oatmeal, rusk, split barley and back fat in 10-millimetre cubes. It’s got to be from a fat pig or it breaks down and melts. You want it to stay whole – all the flavour is in the fat. Because it’s baked, our black pudding has a softer texture. It dehydrates by up to 20 per cent in the oven, which intensifies the flavour. If you put it into stews, it’ll make your gravy top-notch.”