A super-quick dish with a lovely mix of flavours: fruity peach and rich black pudding, some fruit vinegar to cut through, and a shaving of cheese with a pepper lift to finish.
French boudin noir or Spanish morcilla would work just as well as the British black pudding. Go for a cheese like the Innes brick at Neals Yard Dairy - something robust, smooth and little peppery.
Try serving with crushed, buttered new potatoes and / or a red chicory and herb salad.
600g black pudding
1 tbsp olive oil
1 peach, halved and de-stoned
75ml plum or blackberry vinegar
50g strong, peppery cheese
Slice the black pudding approx 1cm thick. Heat the butter and oil in a large frying pan. Once sizzling, add the black pudding slices and cook for 21/2mins each side.
Lift out the black pudding onto serving plates and cover to keep warm. Cut each peach half into 6 slices and sit those in the frying pan to cook in the black pudding juices. Give them 30 seconds each side, then lift out and onto the black pudding slices. Pour the vinegar into the pan, and use a spoon to deglaze any bits stuck to its base from the black pudding and peach. Let the vinegar bubble and reduce for a minute or so, then pour over the peach and pudding slices.
Finish with a shaving of cheese and a grinding of black pepper.
(This recipe originally featured for Borough Market.)