For many, the full English breakfast wouldn't be complete without it - others simply shudder at the thought. But love it or hate it the Lancashire black pudding is gaining in popularity. Reporter Caroline KenyonÌývisited the black puddingÌýsellers at Bury market in Lancashire and tasted both traditional and lean varieties.
Jenni is joined in the studio by Television chef, Annie Stirk, who will be making Warm Rocket Salad with Black Pudding and Red Apple.
WARM ROCKET SALAD WITH BLACK PUDDING & APPLE
Serves 4 as a Starter
Ingredients
Olive oil
2 cloves of garlic, finely chopped
1 small red onion, finely sliced
1 medium red apple (skin on), cored and diced
6-8 cherry tomatoes, halved
4 rashers back or middle bacon, cut into strips
100g good-quality black pudding, sliced then diced into 1cm cubes
75g rocket leaves
Small handful watercress
Small handful flat-leaf parsley
Sea salt flakes & coarsely ground black pepper
For the Parsley Dressing:
5 Tbsp Olive Oil
1 Tbsp White Wine/Cider Vinegar
1 Tsp Dijon Mustard
2 Tbsp Parsley, finely chopped
Salt & Pepper
Method
I find it easier to have two small frying pans on the go for this delicious recipe.
Heat one of the small frying pans over a medium heat.
Add a little oil, followed by the finely chopped garlic and sliced red onion.
Sauté until softened and then add the diced red apple followed by the cherry tomatoes.
Season with sea salt flakes and coarsely ground black pepper.
Continue to cook for 2-3 minutes.
Meanwhile, heat the second pan, add a little oil and add the strips of bacon.
Cook briskly until crispy.
Remove from the pan, drain on kitchen paper.
Next, add the diced black pudding and sauté until crispy.
Place the rocket, watercress and parsley in a large bowl and toss together.
Next, add all the sautéed ingredients to the salad leaves, including the drained bacon.
Toss everything together really well.
Drizzle with a little dressing to taste.
TIPS:
Do search out a good black pudding from a local producer. Good sources are local farm shops and delicatessens, or your local butcher.
Black Pudding can be quite crumbly to cut. It is a good idea to slice and dice the black pudding when it is very cold.
Although this recipe makes a very nice starter, it can made into a more substantial lunch or snack dish by serving the salad on a sautéed potato cake.
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