Serves 4

Peter favours the Stornaway black pudding, which I have sampled many times, and I quite agree with his choice. Black pudding is a personal thing and some people just love the more dry-textured ones, which I think resemble sawdust. I'm of the opposite opinion and much prefer the soft and squidgy Spanish and French versions, especially the one with apple purée mixed in. You choose.

4 eggs
250g black pudding, sliced (any casing peeled)
600g cooking chorizo, preferably small ones, halved lengthways
3 ripe pears, cored
12 radishes, thinly sliced
300g broad beans, podded (800g whole-bean weight)
2tbsp lemon juice
Salt and freshly ground black pepper
2 handfuls crunchy leaves (little baby gem or cos)

for the sage dressing

4tbsp extra virgin olive oil
10 sage leaves, coarsely shredded
2tbsp red wine vinegar
2tbsp soy sauce

To make the sage dressing, heat a small pan and add 2 tablespoons of the olive oil. Fry the sage until it begins to sizzle, then add the red wine vinegar and the soy sauce and take off the heat. Mix in the remaining oil.

Soft boil the eggs by bringing a pot of water to the boil and immersing the eggs (best to let them carefully roll off a slotted spoon into the pot). To soft boil a medium-sized egg, cook it for 4 minutes, then drain and run cold water into the pot for 3 minutes. Shell the eggs.

At the same time as the eggs are cooking, heat a dry pan and fry the black pudding and chorizo until they're cooked - as they are both fatty they won't need any oil. It may be easier to cook them in batches and keep them warm in an oven preheated to 150°C/ gas mark 2.

While they're cooking, dice the pears and mix with the radishes, broad beans and lemon juice. Season lightly. To serve, toss the crunchy leaves with the pear salad and divide between 4 plates. Place the cooked meats on top, then rest an egg on top of that - either serve it whole or cut it in half. Spoon the warm dressing over as you serve it.