Serves 4

This hearty brunch or lunchtime dish has seen me through many a long, tough day. It’s incredibly quick and easy to make and a lighter, yet equally satiating alternative to the English fry-up.

Sea salt and freshly ground black pepper
800g baby Jersey Royal potatoes, scrubbed not peeled
400g black pudding, peeled
3-4 tbsp olive oil
300g vine-ripened cherry tomatoes
Handful of sage leaves
Splash of balsamic vinegar
85g mixture of baby salad leaves and cress
2 tbsp classic vinaigrette

1 Bring a large pan of salted water to the boil. Tip in the Jersey Royals and boil for 8-10 minutes until tender. Drain well, then dry in kitchen paper or a clean tea towel. Cut the potatoes in half lengthways and the black pudding into chunks.

2 Heat the olive oil in a large sauté pan and add the potatoes. Season with salt and pepper, then fry on all sides for 3-4 minutes until they start to turn golden. Throw in the chunks of black pudding and continue to fry for another 1-2 minutes, moving everything about the pan.

3 Once the black pudding starts to become crispy at the edges, add a little more olive oil if the pan looks dry, then tip in the tomatoes and scatter over the sage. Toss everything together and cook until the tomatoes start to soften and the sage turns crisp. Add a splash of vinegar to deglaze and cook until it has reduced, scraping the bottom of the pan with a wooden spoon.

4 Remove the pan from the heat and divide the potato, black pudding and tomato mixture between four warmed plates. Toss the baby salad leaves and cress in the vinaigrette with some salt and freshly ground black pepper, and pile on top. Serve immediately.

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