Hugh Fearnley-Whittingstall's chicory, peaches and black pudding recipe

This is an unusual but very successful combination of sweet and sharp, rich and savoury, and bitter and crisp. The black pudding turns what would be a very light salad into something deeply satisfying, but not heavy – buy the best pudding you can find, ideally an organic one. Serves 4 1 large or 2 small heads of red or white chicory 4 ripe peaches About 400g black pudding 4 tbsp extra virgin olive oil A small knob of butter 1 tbsp red wine vinegar 1–2 tsp thyme leaves (optional) Sea salt and freshly ground black pepper Trim the base from the chicory, separate the leaves then wash and dry. Slice the larger leaves down the middle. Halve and stone the peaches, then cut into 5 or 6 wedges. Peel them if you like. Remove the skin from the black pudding and break it up into large chunks. Heat 1 tablespoon of the olive oil with the butter in a frying pan over a medium heat. Fry the pudding until browned on all sides, allowing the edges to crisp slightly. Remove from the heat. Divide between warm plates. Add the vinegar, remaining oil and most of the thyme, if using, to the pan and stir to incorporate the meat juices and make a warm dressing. Arrange the peach and chicory over and around the black pudding. Trickle the dressing over everything and season with salt and pepper. Scatter over the rest of the thyme leaves, if you have them, and serve. Swaps Apple slices, gently fried in a little butter, make an ideal autumnal alternative to the peaches.