Warm Leek and Black Pudding Salad

My father invented this recipe which has become a favourite addition to his and my repertoire.


  • 1½ lb / 680 g thin leeks or 12 oz / 340 g ready-trimmed baby leeks
  • 8 oz / 230 g black pudding
  • 4 tbsp extra virgin olive oil
  • 1 tbsp wine vinegar
  • 1 garlic clove, peeled and crushed
  • 2 sage leaves, finely chopped
  • freshly ground black pepper
  • sea salt


Wash and trim the leeks, and split them down the middle if necessary. Steam or boil them until just tender, and place in a shallow dish. Slice and fry the black pudding, and lay it over the leeks. Put the rest of the ingredients in the frying pan, and heat to sizzling point. Pour over the salad and serve immediately.


A warm leek salad with a nut oil dressing is also very good with chunks or slices of salami or ham instead of black pudding.