Ham Hock and Black Pudding Salad with Poached Egg

Black pudding isnt for most people but it's worth giving it a go for this warm salad! All the ingredients on their own taste lovely but combine them and you've got a great range of flavours- the creaminess of the egg, the peppery black pudding and the salty ham hock. Finish it with a nice french dressing and you've got a great warm salad.

Serves 1

Ingredients:
1 Large Free Range Egg
4 Discs of Black Pudding
A Handful of Ham Hock (see my recipe)
Mixed Salad Leaves (I like rocket, baby spinach and lambs lettuce)
White Wine Vingar
French Dressing (see my recipe)

Method:

Put a frying pan on a medium-high heat and fill a medium sized saucepan on a high heat to come to the boil. 

Put the black pudding in the pan with a dash of oil. You'll want to give it 4 minutes on each side.

Crack your egg into a small bowl/ramekin. Once the water is boiling reduce the heat slightly for it to come to a 'rolling boil'. Add a tbsp of white wine vinegar to the water. Using a whisk stir around the water to create a 'whirlpool'. Gently pour the egg into the vortex of the whirlpool. For a beautifully runny yolk you should take your egg out of the water using a slotted spoon after 2 minutes. Put the egg on a plate once you've taken it out of the water to drain excess liquid

The rest is an assembly job. In a large bowl place a layer of the leaves and mix with the ham hock. Put the black pudding where you wish and I like to put the poached egg in the middle of the bowl. Drizzle with a generous amount of French dressing.