Warm hogs pudding salad

This quick and easy salad is great in both the summer or winter months and is taught to all Army chefs at the army school of catering. The black and white pudding give the salad some essential fats and combine with the protein from the egg make it feel a little heartier than a normal salad. Fantastic as a starter or you can simply increase the size of the portions if you want to turn this into a main. The whole grain mustard and oil dressing works really well but you can always jazz this up or swap the mustard for something else if it's not to your taste.

Ingredients

Black pudding, cut as required (baton/wedge) - 60g

White pudding, cut as required (baton/wedge) - 60g

Lardons of Pancetta - 60g

Duck egg - 1

Mediterranean mixed salad leaves

Whole grain Mustard - 1⁄2 tablespoon

Herb oil (parsley and Honey) drizzle

Method

1. Make the Beurre blanc and keep warm.

2. Cook off the Hogs and black Pudding until golden brown in a little oil, keep warm.

3. Cut the Pancetta into Lardons and render.

4. Poach the duck egg till white fully cooked and yolk soft.

5. On a clean plate, arrange a bed of salad leaves, the hogs pudding, black pudding and crispy

Parma ham in the centre of the plate.

1. Lightly drizzle the Beurre blanc over the leaves.

2. Place the poached egg on the salad.

3. Drizzle the herb oil drizzle on the salad.