Full English breakfast salad

Here's Hugh's quirky take on the full English from River Cottage Every Day

Serves 4


  • 100g dried haricot beans, soaked overnight in cold water OR 1 tin haricot beans, drained and rinsed
  • 1-2 tbsp rapeseed or olive oil
  • 4 rashers back bacon, roughly sliced
  • 2 thick slices slightly stale white bread, crusts removed, cut into cubes
  • 6-8 fresh, flavoursome tomatoes, sliced thickly
  • 200g black pudding, thickly sliced

For the dressing

  • 2 tsp cider vinegar
  • 1 good tsp English mustard
  • 3 tbsp rapeseed or olive oil
  • Good pinch sugar
  • Salt and freshly ground pepper


How to make full English breakfast salad

1. If you are using dried, soaked beans, drain them and put in a pan. Cover completely with fresh, cold water. Bring to the boil, then reduce the heat and simmer for about 1 hour, until tender. Drain.

2. To make the dressing, combine all the ingredients and whisk thoroughly together (or put in a small jam jar, screw on the lid and shake to emulsify). Taste and add a little more mustard or seasoning if you like.

3. Heat 1 tbsp oil in a frying pan over a medium heat. Add the bacon and fry it until crisp. Scoop it out with a slotted spoon, then combine it with the drained beans and 1-2 tbsp of the dressing, and set aside.

4. Put the cubed bread into the bacon pan and toss in the fat. Add a little more oil if necessary. Fry over a medium heat for a few minutes until the croutons are crisp and golden. Scoop out and set aside.

5. Finally, fry the black pudding in the same pan until crisp on both sides. Arrange the tomato slices on four serving plates. Top with the bean and bacon mixture. Scatter over the croutons, then top with the black pudding. Finish with a splash more dressing and serve.

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River Cottage

Last Broadcast: Saturday 19 January 3.40PM

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Monday 22 June 2009
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