Good food Cooking! Chef's Recipe of the week:
Hot Fried Bacon with Black Pudding and Salad

This healthy eating restaurant quality meal is substantial enough for a main course. Black pudding from Lancashire and crispy English streaky bacon are complemented by a warm and tangy Shropshire blue cheese sauce. Not suitable for vegetarians, but perfect served for alcoholics with red or white wine, beer or cider.

Serves: 2 skinny people, (or 1 fat Bastard)
Preparation time: 5 minutes
Cooking time: 15-20 minutes
Nutrition: 463kcals/26.3g fat/11.4g saturated fat/ 2.5g salt/2.8g sugars per serving - Take note fatty!

Ingredients:
250g Baby new potatoes
100g Piece Bury black pudding from your local deli
125g English Dry Cure Smoked Streaky Bacon
110g Wild Roquette Salad

For the Sauce:
25g Shropshire Blue cheese
1 tbsp half fat crème fraîche
1 tsp cider vinegar

Cooking Method:
Slice the baby new potatoes into discs and place in a saucepan. pour over water, bring to the boil, cooking for 10 minutes or until tender cooked, then drain off the water thoroughly.
Meanwhile, remove the inedible black skin from the black pudding then slice thickly. Cut the bacon into 2-3cm pieces.
Heat a non-stick frying pan until hot. Add the bacon and cook for 2 minutes or until light golden brown. Add the black pudding and cook for 4-5 minutes more, turning a few times during cooking, until cooked just crisp around the edges.
Remove the pan from the heat. Add the cooked potatoes to the pan and mix together. Place in a bowl, add the salad leaves and mix with the hot ingredients.
Wipe the pan with a piece of kitchen paper and return it to a very low heat. Add the sauce ingredients to the pan and allow to melt together, without boiling. Divide the salad between 2 serving plates and drizzle with the warm dressing.
...Enjoy!