225g rindless streaky bacon or pancetta, in one piece
2-3 salad onions or 12 spring onions
100ml olive oil
20g garlic, finely chopped
625g fresh broad beans, shelled
2 fresh bay leaves
1 small handful mint leaves, chopped
2tbsp Pernod
225ml chicken stock
150g black pudding
Crusty fresh bread, to serve


Cut the bacon or pancetta into 7mm-thick slices, then again into small dice. Trim the salad or spring onions, cutting the white parts in half, then across into thick slices, and thinly slice the green.

Heat the olive oil in a shallow flameproof casserole dish over a medium heat. Add the diced pancetta and fry until lightly golden.

Add the white part of the salad or spring onions and the garlic and fry until the onion is soft.

Add the broad beans and cook gently for two to three minutes.

Add the bay leaves, mint, Pernod, chicken stock and a little salt.

Then add the black pudding and push down into the beans, then cover and leave to simmer for four minutes.

Uncover and continue to simmer until the liquid has reduced and almost disappeared. Lift out the black pudding and place on a board.

Stir the green part of the onions into the pan and cook for a minute. Thickly slice the black pudding, lay them on top of the beans and serve straight away.