Black pudding with brothy lentils, chicory and apple salad

Name: Black pudding with brothy lentils, chicory and apple salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 6 tbsp extra virgin olive oil, or more if liked; 1 onion, finely chopped; 2 large carrots, peeled and finely diced; 2 clove/s garlic, crushed; 400 g cans lentils in water; 1 tbsp Dijon mustard; 2 tsp red wine vinegar; 2 tbsp dill or flat leaf parsley, finely chopped; 250 g pack chicory; 140 g red chicory; 2 Braeburn apples, quartered, cored and finely sliced; 227 g packs black pudding slices

Ed Smith's French bistro-inspired recipe brings together the elements of long-life cupboard ingredients, so it's a good dish to have up your sleeve once fresher items have been used up.

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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6 tbsp extra virgin olive oil, or more if liked
1 onion, finely chopped
2 large carrots, peeled and finely diced
2 clove/s garlic, crushed
2 x 400g cans lentils in water
1 tbsp Dijon mustard
2 tsp red wine vinegar
2 tbsp dill or flat leaf parsley, finely chopped
250g pack chicory
140g red chicory
2 Braeburn apples, quartered, cored and finely sliced
2 x 227g packs black pudding slices

Warm 1 tbsp oil in a medium saucepan over a medium heat. Add the onion and a big pinch of salt and sauté for 5-6 minutes to soften without colouring. Add the carrots and garlic and cook for 4 minutes more, stirring occasionally. Pour in the lentils (including the water) and add half a can of water. Simmer for 5 minutes, then season generously with sea salt flakes and coarsely ground black pepper. The lentils should be wet and loose, not stiff.
Meanwhile, make a dressing in a large mixing bowl, whisking together the mustard, vinegar, 4 tbsp oil, 1 tbsp tepid water and a big pinch of salt and pepper. Stir the dill or parsley through. Separate the chicory leaves, then toss them with the apple slices through the dressing until generously coated.
Warm the remaining oil in a large frying pan (big enough to hold the black pudding slices in one layer), over a medium-high heat. Remove the plastic from the outside of the black pudding, then fry for 2-3 minutes each side, until dark and slightly crusted.
Divide the lentils between shallow bowls (you could add another glug of olive oil here), then add the black pudding and a generous quantity of the salad – leaving any extra in the bowl for top-ups.

Cook’s tip

Use whichever herbs you have to hand. In the dressing, dill, parsley or even tarragon work well, and if you happen to have rosemary or thyme, a sprig or two of those would lift the lentils while they simmer.

Typical values per serving when made using specific products in recipe