River Cottage

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.

LINKS

• Challenge Hugh and win a �2,000 River Cottage bundle
• Want more? Go to Hugh's Scrapbook at Channel 4