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Black Pudding Mess




Source of Recipe


Nick Nairn Ready Steady Cook


List of Ingredients




150g/5oz black pudding, skinned and cut into 16 wedges
1 x 100g/4oz sausage, chopped
2 rashers dry cure back bacon, diced
2 tbsp olive oil
1 large potato, peeled and diced
½ leek, chopped
1 garlic clove, finely chopped
1 beef tomato, de-seeded and chopped (reserve pulp)
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped fresh chives
salt and freshly ground black pepper

Recipe



1. Heat the oil in a sauté pan.
2. Cook the potato for 3-4 minutes.
3. Add the bacon, sausage and black pudding. Fry until golden and cooked through. Season.
4. Stir in the leek and garlic. Cook gently for 1-2 minutes, until softened.
5. Fold through the tomatoes, parsley and chives. Serve.

NB:
Soft fresh herbs should always be added to a dish just before serving to retain colour and flavour.

Serves 2.