Warm Salad of Chicken Livers, Leeks and Black Pudding


  • 12 young leeks
  • 250 g (8 oz) chicken livers
  • 2 tablespoons sunflower oil
  • mixed small salad leaves
  • 250 g (8 oz) black pudding
  • 1-2 tablespoons English grain mustard
  • 5 tablespoons walnut oil
  • 2 tablespoons cider vinegar
  • salt
  • pepper
  • 1 tablespoon finely chopped chives


Trim the leeks, split lengthways, cut off the coarse green tops and discard, and rinse the rest thoroughly. Steam or boil until tender. Clean up the chicken livers and fry them in the sunflower oil until just pink inside, about 5 to 6 minutes. Put to one side. Arrange the salad leaves on plates. Slice the black pudding and fry on both sides for a couple of minutes.

Put the chicken livers, leeks and black pudding on the salad leaves. Whisk the remaining ingredients and spoon over the salad. Serve immediately.

You can turn this into a more substantial dish, suitable for a casual lunch or supper main course, by adding diced and fried potatoes, parboiled first, with even a poached egg on top.