Serves 4

You can use duck or hen eggs for this dish, or goose eggs if you're feeling really adventurous. And you can buy good black pudding from Peter Gott, who has stalls in Barrow-in-Furness and the Manchester Farmer's Market (

Vegetable oil for frying
12 slices of black pudding from a small burrie, or about 60-80g per person
Salt and freshly ground black pepper
200g duck livers, trimmed
100g butter
1 tbsp chopped parsley
4 duck eggs

Heat a tablespoon or so of vegetable oil in a frying pan and lightly fry the black pudding slices for about a minute on each side, then keep them warm in a low oven.

Season the duck livers and sauté them in the same pan over a high heat with a little more vegetable oil for about 11-12 minutes on each side, until nicely coloured but still pink in the middle. Add the black pudding, butter and parsley, and remove from the heat.

Fry the eggs in a little vegetable oil, transfer to warmed serving plates and spoon the black pudding and livers around, with the buttery juices.