Grilled Bury black pudding with crispy bacon salad and wholegrain mustard dressing

CHEF TONY SAYS: a classic pub favourite using not only a Lancashire favourite but a product from my home town. You will see this dish on menus in most pubs in this part of the world.

Black PuddingIngredients
1 or 2 Horseshoe bury black puddings, depending on how greedy you are
2/4 slices smoked or unsmoked rindless back bacon, again depending on your hunger levels
Leafy salad leaves, such as rocket, watercress, lambs leaf spinach

For the dressing
2 tbsp wholegrain mustard
100mls balsamic vinegar or red wine vinegar
3 tbsp runny honey
200mls extra virgin olive oil – do not use normal olive oil in this dressing

First pre-heat a medium grill.
Wash salad leaves and place in a colander to drain.
The dressing: quantities for dressings are a personal preference but a good rule of thumb is 3 parts oil to 1 part vinegar (although I’m not using that ratio in this one).
Place all dressing ingredients in a bowl with a pinch of salt and pepper. Blend and taste.
If it’s sour, add honey.
If it’s sweet, add vinegar or mustard.

Put in a bottle or keep in the bowl and give it a good shake or stir before using.

Leaving the skin on the black pudding, slice in half keeping a horseshoe shape (the skin will help stop the black pudding from falling apart). Now you have cut the black pudding in half, carefully remove the skin. Now place the black pudding under the grill with bacon. Once bacon is crispy remove from grill and place on chopping board. Slice into lardons (long strips) remembering to turn the black pudding over during cooking.

Place salad leaves in a bowl with bacon lardons, add dressing and toss.
Divide between plates.

Put black pudding on top and drizzle dressing over it.


Chef Tony

Chef Tony


CHEF TONY SAYS: A light way to enjoy a hearty classic Bury black pudding, sourced from the town’s world famous market and served with the freshest of summer salad leaves.




Each week, discover recipes to nourish the soul, all compiled and concocted by Chef Tony, a gastronome with 15 years’ of experience cooking across the North West. Chef Tony has worked in some of the region’s best kitchens, including the award-winning Nutters in Rochdale and The Lowry at Salford Quays.