Ingredients (serves 10): · For the lentil salad: · 2 tablespoons olive oil · 5 shallots, chopped · 2 cloves garlic, crushed · 500g (1lb 2oz) Puy lentils · 3–4 sprigs fresh thyme · Approximately 1 litre (2 pints) stock For the salad dressing: · 100ml (4floz) sherry vinegar · Salt and black pepper · 2–3 tablespoons Dijon mustard · 1–2 teaspoons caster sugar · 200ml (7floz) olive oil To finish: · 20-30 British pork sausages with chilli · Approximately 30 slices black pudding · 10 eggs · 250-300g (8-10oz) rocket
Method: 1 To make the lentil salad; heat the oil and sauté the shallots and garlic until softened. Add the lentils, thyme and sufficient stock to cover. Bring to the boil then simmer for 15–20 minutes until the lentils are al dente. Drain off any excess stock and keep the lentils warm until ready to serve. 2 Whisk together all the ingredients for the dressing and use a little to dress the lentils. 3 When ready to serve; cook the sausages and black pudding, and poach the eggs. 4 Divide the lentils between serving plates and add the sausages, black pudding and rocket. Top each serving with a poached egg and drizzle with dressing. Serve immediately. Note: This recipe is excellent served as either a main course or a starter. If using as a main course serve with warm ciabatta and a tomato and red onion salad. Serve 2–3 sausages per person depending upon the size of the sausages. Recipe from www.porkforcaterers.com