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Black pudding has enjoyed a resurgence in recent years, thanks largely to the endorsement of celebrity chefs who have purloined the blood sausage from its traditional place in the breakfast fry-up and paired it with seafood or used in salads, stuffings and stews.

The Western Isles town of Stornoway has emerged as the go-to destination for this product, and island butchers have geared up production to capitalise on the ever-increasing demand.

But what's the history of black pudding, how is it made - and where does all the blood come from?

Presented and Produced by Nancy Nicolson