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Hugh's pear, black pudding and chicory
Hugh's pear, black pudding and chicory
added by Hugh's Three Good Things

Hugh's pear, black pudding and chicory, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 - 15 mins
Cook Time
  • 10-15 mins
  • 4
  • 1 large or 2 small heads of red or white chicory
  • 4 ripe pears
  • About 400g black pudding
  • 4 tablespoons extra virgin olive oil
  • A small knob of butter
  • 1 tablespoon red wine vinegar
  • 1–2 teaspoons thyme leaves (optional)
  • Sea salt and freshly ground black pepper
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Trim the base from the chicory, then separate the leaves and wash and dry them. Using a sharp knife, split the larger leaves down the middle.

Halve and stone the pears, then cut each pear half into 5 or 6 wedges. Peel them if you like.

Remove the skin from the black pudding and break up the meat into large chunks. Heat 1 tablespoon of the extra virgin olive oil with the butter in a frying pan over a medium heat. Add the black pudding and fry until browned on all sides, allowing the edges to crisp slightly. Remove from the heat. Divide the warm black pudding between warm plates.

Add the wine vinegar, remaining olive oil and most of the thyme leaves, if using, to the pan and stir to incorporate the meat juices and make a warm dressing.

Arrange the pear wedges and chicory leaves over and around the black pudding. Trickle the dressing over everything and season with salt and pepper. Scatter over the rest of the thyme leaves, if you have them, and serve.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.


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