Black Pudding, with Mushrooms and Tomatoes

A simple breakfast dish - two slices of black pudding, and a rasher of crispy smoked bacon, cooked at a medium heat in a skillet. Plus quartered mushrooms, chopped cherry tomatoes and a diced spring onion, cooked in a little sunflower oil in an omelette pan.

The black pudding slices were cooked first, in total for fourteen minutes, seven on each side. After five minutes, the rasher of bacon was also added to the skillet, and turned once. Both items were cooked in their own fat.

The vegetables were cooked for ten to twelve minutes, and stirred frequently.

The vegetables and the black puddings were served on top of a lightly toasted (and unfolded) seeded flat bread. The dish was dressed in freshly ground black pepper, and a pinch of basil. Delicious!