A warm salad of Pigeon and Black Pudding

2 pigeons, plucked.
400g black pudding
200g pancetta, lardons
A big bowl of mixed peppery leaves (rocket, baby spinach, watercress )
Olive oil
2 tbsp sherry or balsamic vinegar
Juice of 1 lemon.
Salt and pepper.

1. In a hot pan, pour a good glug (1 tbsp) olive oil. When this is really hot, add the bacon and cook until it starts to crisp.
2. In another pan, do the same to the sliced black pudding. Add the bacon to the black pudding, and turn down the heat.
3. In the original pan, heat up the olive oil /bacon fat and sear our seasoned pigeon breast for 2 minutes each side.
4. After 4 mins, remove them, let the rest, and deglaze their cooking pan with half the balsamic vinegar.
5. Pour and scrape the contents in with the black pudding and bacon.
6. Pour the rest of the vinegar over the pudding and bacon.
7. Dress the leaves with olive oil and lemon juice and pile in the middle of a plate.
8. Sprinkle the black pudding, bacon and vinegar over and around, then slice the rare pigeon over the salad.

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