Black pudding and blackberry salad

SERVES 6

300g good-quality black pudding

200g day-old rustic bread 100ml extra virgin olive oil 200g blackberries

3tbsp crème de cassis 100g mixed salad leaves

For the dressing

80ml buttermilk

2tbsp extra virgin olive oil 2tsp wholegrain mustard ½tsp caster sugar

Start by making the dressing. Whisk all the ingredients together and season. Set aside.

Cut the black pudding into 5mm-thick slices, then peel and discard the skin. Tear the bread into bite-size pieces.

Heat 2tbsp of the oil in a large frying pan. Fry the black pudding slices over a medium heat for around 1 minute on each side until browned. Remove with a slotted spoon and set aside.

Add the remaining oil to the pan. Fry the bread for 2-3 minutes, stirring constantly until it is evenly crisp and golden. Remove from the pan with a slotted spoon. Add the blackberries to the pan with the cassis and 2tbsp water, swirling to deglaze the pan. Return the pudding and bread and stir well.

Divide the salad leaves among plates and spoon over the pudding mixture. Drizzle with the dressing and serve at once.