• 3 or 4 handfuls of mixed ripe tomatoes
  • 150g good quality black pudding
  • Olive oil
  • Heart of celery, yellow leaves reserved
  • Salt and pepper
  • Demerara sugar
  • 3 tablespoons of Worcestershire sauce
  • 3 table spoons of cider vinegar
  • A few sprigs of fresh thyme



Place a frying pan on a high heat.
Slice the tomatoes into bite size pieces
Slice the Black Pudding about 1cm thick, remove the skin
Reduce the heat slightly on the frying pan then add black pudding with a little oil.
Cook for around 5 or 6 minutes turning every few minutes until dark and crispy.
Wash and trim celery. Slice the celery heart very finely into long strips and sprikle over the tomatoes.
Season with Salt and Pepper and mix well.
Once the black pudding is dark and crisp, pour away any fat that is in the pan and place the black pudding on some kitchen paper to drain.
Put the pan back on a low heat and add the sugar, Worcestershire sauce and cider vinegar.
Let this mixture come to a gently bubble until it is thick and shiny.
Drizzle this over the tomato mixture along with the same amount of extra virgin olive oil.
Add a few leaves of thyme and toss the salad
Crumble over your black pudding and serve.