Black Pudding with Rhubarb & Chicory

It is now more common for the farm to be covered in a glittering coat of frost during the month of March than it is in December. Biting winds sweep across the countryside, these short dark days can often feel rather bleak, especially when each farm chore feels more difficult than during lazy, hazy days of Spring. 

Forced rhubarb makes a much needed burst of colour in my kitchen, a balm to the shades of grey outside the window. 

Early forced rhubarb is grown in the dark, in warm sheds, from the end of Winter into the beginning of Spring. The season is relatively short and so its vital to make the most of these versatile pink spears while they are in season. 

This lovely light dish provides me with hope that Spring is just around the corner. Though I haven't forgotten Winter's bite, so arming myself with nutrient dense, fatty black pudding helps to give me the sustenance needed to get back outside and see to the tasks required to be completed before Spring's arrival. 

Ingredients

2 teaspoons raw cider vinegar

2 teaspoons unbleached golden caster sugar

1 tablespoon water

4 sticks of rhubarb, sliced into 1cm pieces 

1 small head of chicory

Extra Virgin olive oil

2 thick slices of really good quality black pudding from Free Range pigs

 

For the vinaigrette

1 tablespoon Dijon mustard

1 teaspoon raw cider vinegar

1 teaspoon caster sugar

2 tablespoons Extra Virgin olive oil

1 small bunch dill, finely chopped

Pure sea salt

Freshly ground black pepper

Method

Put the cider vinegar, sugar and water in a small pan and bring to a gentle boil. Add the sliced rhubarb and gently cook for 2-3 minutes so the rhubarb softens but doesn't fall apart. Set aside to cool.

Prepare the vinaigrette for the chicory. Whisk together the mustard, vinegar and sugar. Slowly pour in the olive oil, whisking continuously until a thick, glossy dressing has formed. Stir through the dill and add any salt and pepper required to your taste. 

Pull apart the chicory and dress well with the vinaigrette. Set aside.

Heat a small, cast iron frying pan. To the pan add a drizzle of oil (or a teaspoon of free range lard if you have it) and fry the pieces of black pudding for a total of 5-6 minutes, until dark and crispy. 

Plate the rhubarb, chicory and black pudding and greedily scoff fork in hand.