Black pud­ding and black­berry salad

SERVES 6

Food and Travel (UK) - - Recipes -

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.

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