100g smoked pancetta

4 Real Lancashire Black Pudding Slices

2tbsp white wine vinegar

4 eggs

mixed salad leaves

2 bundles of British Asparagus

Oil for frying

Salt and pepper to season


tbsp sherry or balsamic vinegar

3 tbsp olive oil

1/2 tsp wholegrain mustard

1 tsp honey




By: Dean Edwards’

  1. In a little oil fry the smoked pancetta until golden then remove from the pan and drain on some kitchen paper. In the same oil fry the black pudding for 7-8 minutes turning once.
  2. Place the asparagus on a tray, drizzle with olive oil and bake in an oven pre heated to 200°c / 180°c fan for 6-8 minutes turning once.
  3. Meanwhile, in a deep pan bring some water up to a rolling boil, add the white wine vinegar and crack in the eggs. Turn off the heat and leave to cook for 6-7 minutes for a runny yolk, remove from the water and drain any excess water on some kitchen paper.
  4. Whisk up the olive oil, vinegar, mustard and honey and season with a small pinch of salt and a grind of pepper.
  5. Place a small handful of salad leaves on a plate along with the asparagus and the black pudding, top with the poached egg, scatter over the pancetta then drizzle over the dressing.
  6. Enjoy!