Salad of black pudding crispy bacon & carmelised apples

black pudding

🥗Healthier: quinoa

💰Cheaper: mushrooms

Quinoa provides protein and is gluten-free, while mushrooms are less expensive and add umami.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a healthier alternative, and sunflower seeds are often cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index, while sugar is a more economical sweetener.

Cut streaky bacon into long thin strips to make lardons.

Heat a large pan and add a drizzle of oil to help crisp the bacon.

Spread the bacon strips evenly in the pan and cook until crispy, about 5-7 minutes.

While the bacon is cooking, prepare the black pudding by warming it up in the pan once the bacon is crispy.

Cut the Granny Smith apple into three or four pieces, keeping the skin on, and add to the pan to caramelize with the bacon fat.

Drizzle apple syrup over the apple pieces to aid in caramelization.

Crack two corn-fed eggs into a pot of simmering water with a splash of apple cider vinegar to poach them.

Once the bacon is crispy, remove it from the pan and set aside, leaving the fat in the pan.

Add the black pudding to the pan to warm it through, stirring occasionally.

Flip the apple pieces to ensure even caramelization, keeping them firm and not mushy.

Switch off the heat for the apples and black pudding once warmed through.

In a bowl, combine rapeseed oil, apple cider vinegar, whole grain mustard, and a drizzle of apple syrup to make the dressing.

Add salt and black pepper to the dressing, whisking until combined.

Check the poached eggs to ensure they are cooked to your liking, then remove from water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens