Lark Pudding

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Shallot + mushroomtop 4% of all pairs
   Smell alikemoderate
   Cooked together1,982 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Shallot + nutmegtop 5% of all pairs
   Smell alikestrong
   Cooked together1,019 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

3. Nutmeg + peppertop 7% of all pairs
   Smell alikestrong
   Cooked together13,015 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

4. Mushroom + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together13,580 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Shallot + peppertop 11% of all pairs
   Smell alikemoderate
   Cooked together5,898 recipes

   Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Larks

Form the main meat filling that gives the pudding its flavour.

Fillet steak

Wraps the larks, adding savoury meat flavour and moisture during steaming.

Oysters

Add a briny, savoury richness inside each bird.

Liver farce

Adds a rich, dense, savoury stuffing that keeps the larks moist.

Suet paste

Forms the sealed crust that holds the filling and steams it gently.

Swap the nutmeg

How well each one fits the dish's main ingredients (oyster, liver, shallot, mushroom, pepper, sauce):

1. Capersfits better
2. Thymefits better
3. Parsleyfits better
4. Nutmegthe original

Fit is the average pairing score against oyster, liver, shallot, mushroom, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.