Black Pudding Breakfast Plate

Heat a large non-stick frying pan over medium heat. Add the black pudding and cook for 2–3 minutes on each side until browned and crisp. Transfer to a warm plate.

Add the bacon to the same pan and cook until golden and crisp. Drain on kitchen paper, leaving the pan ready for the tomatoes.

Tip the halved cherry tomatoes into the pan and cook for 2 minutes until just softened. Season with black pepper and the mixed herbs.

Bring a wide pan of water to a gentle simmer and add the white vinegar. Crack the eggs into the water and poach for 3–4 minutes, until the whites are set and the yolks remain soft.

Divide the rocket between four plates and add the black pudding, bacon and warm tomatoes. Top each plate with a poached egg.

Season with salt and pepper and serve straight away with slices of toasted crusty bread.