"There are quite a few ethical butchers and producers making a decent black pudding these days. If you can’t find it, substitute with a thick-cut, well-raised piece of smoky bacon." Matthew Evans, For the Love of Meat
- 400 g floury potatoes, peeled and cut into 1 cm- thick slices
- 20 g butter
- 2 tbsp olive oil
- 250 g black pudding, peeled and cut into 16 slices or 200 g thick cut bacon
- salt and freshly ground black pepper
- 8 baby carrots, peeled and thinly sliced
- 4 small radishes, trimmed and thinly sliced
- 200 g mixed salad leaves
- 4 free-range eggs, soft-boiled, quartered
- 50 ml olive oil
- 1 tsp Dijon mustard
- 1 garlic clove, crushed
- 2 tbsp apple cider vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fill a medium-sized saucepan with salted water and bring to the boil. Add the potatoes and cook for 3 minutes or until tender. Drain and set aside.
Melt the butter with the olive oil in a large frying pan over a medium heat. Fry the slices of black pudding for about 3 minutes each side or until a nice crust develops, then remove from the pan and set aside.
Return the pan to the heat, add the drained potato slices and cook in the pudding juices until golden brown on both sides. Season to taste, then remove from the heat.
To make the salad dressing, place all the ingredients in a small bowl and whisk to combine. Season to taste.
Arrange the carrot, radish, salad leaves, potato and black pudding onto four plates. Add a soft-boiled egg to each plate and season with pepper. Drizzle the salad dressing over the top and serve immediately.
Photography by Alan Benson. Styling by Vanessa Austin. Food preparation by Alex Herbert.