Black pudding salad with bacon, poached egg and tomato sauce

Method

1. First cook the tomato sauce. Heat 1 tablespoon of olive oil in a large, heavy-based saucepan Fry the onion gently over a low heat stirring often, for 5 minutes.

2. Add the white peppercorns, fennel seeds and caraway seeds and fry gently for 2-3 minutes.

3. Add the garlic and tomato paste and cook for 2-3 minutes, stirring often. Pour in the white wine vinegar and de-glaze the pan, scraping it with a wooden spatula.

4. Add the tomatoes, basil, parsley, thyme, tarragon and dill, mixing well.

5. Add the remaining olive oil and salt and bring to the boil. Reduce the heat and simmer for 45 minutes, stirring now and then.

6. Pass the tomato sauce through a conical sieve and add further salt and pepper if required and gently reheat.

7. Heat the vegetable oil in a large heavy-based frying pan. Fry the bread cubes until browned on all sides. Remove the croutons and set aside.

8. Meanwhile, blanch the bacon rashers in a pan of boiling water. Drain the bacon and add the bacon and black pudding slices to the heavy-based frying pan. Fry until the bacon is crispy and the black pudding heated through. Cut the black pudding slices into pieces.

9. Meanwhile, softly poach the eggs.

10. On a large serving plate, place the gem lettuce, black pudding, croutons, tomatoes and bacon and top with the poached eggs.

11. Finally, drizzle over 2-3 spoonfuls of warm tomato sauce, (reserving the remaining tomato sauce for other uses) and serve.

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Ingredients

2 tbsp vegetable oil
2 medium-thick slices of bread, diced
2 rashers of smoked streaky bacon
2 slices of black pudding
2 Eggs
1 baby gem lettuce, roughly shredded
4 plum tomatoes

For the Tomato Sauce:

250ml Olive oil
1 onion, sliced
5g White peppercorns
8g Fennel seeds
8g caraway seeds
1 1/2 garlic clove, crushed
1 1/2 tbsp tomato paste
125ml white wine vinegar
1kg Tomatoes
a handful of basil leaves
a handful of flat-leaf parsley
a handful of Thyme
a handful of tarragon
2 sprigs of Dill
13g Salt

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