Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Hog's pudding is a delicious white pudding found in Devon and Cornwall made with pork, oatmeal, suet and barley.
120-150g streaky bacon in 1 -2cm cubes
120-150g hog's pudding, cut into cm-thick slices
Vegetable or corn oil for frying
Salad leaves like frisée or watercress
4 hen's or duck's eggs
For the dressing
1tbsp white wine or cider vinegar
tbsp Dijon mustard
2tbsp olive oil
2tbsp vegetable or corn oil
Put the bacon in a pan, cover with water, bring to the boil and simmer for 5 minutes; drain. Whisk the ingredients together for the dressing; season. Heat some of the vegetable oil in a frying pan and fry the bacon for 3-4 minutes until crisp; drain on kitchen paper.
Fry the hog's pudding in the same pan for a minute on each side; keep warm with the bacon. Poach the eggs.
Toss the salad leaves with the dressing and arrange on plates or bowls with the bacon and hog's pudding and place the egg in the centre.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments