Ingredients

4 Thick slices of black pudding
4 Slices of pancetta
4 Free range eggs
White wine vinegar
250g/9oz Cherry tomatoes
100ml/3.5fl oz Olive oil
Salt & pepper
Cider vinegar
Baby salad leaves to garnish

Method

First of all have a small saucepan filled with enough simmering water to cover the eggs by about 1/2 inch (1cm). Then quickly but gently lower the eggs into the water, one at a time. Now switch the timer on and give the eggs exactly 1 minute's simmering time. Then remove the pan from the heat, put a lid on it and set the timer for 7 minutes. Line a rimmed baking sheet with foil, crimping it up around the edges, Place the cherry tomatoes in the pan and drizzle with a few tablespoons of olive oil, tossing to coat. Sprinkle liberally with salt and pepper and roast for 8 to 10 minutes or until they are bursting, At the same time, place the pancetta on a separate baking tray and cook in the oven for about 15 minutes, or until crispy. Remove and set aside on kitchen paper. Remove the tomatoes from the oven, and toss immediately so they don't stick to the foil. Let the tomatoes cool to room temperature, about 15-20 minutes.
Keeping 4 tomatoes aside blend the rest of the tomatoes, including all the juices and oil, until smooth. Adding the olive oil in a steady stream to emulsify. Add a few splashes of cider vinegar and white wine vinegar to taste, and salt and pepper
For the black pudding, heat a little oil in a frying pan, add the black pudding and fry for 2-3 minutes on each side. Remove from the heat, set aside and keep warm.

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