Watercress Soup, Potato Rösti, Poached Egg and Black Pudding Recipe - Great British Chefs

Ingredients

• 1 medium onion, roughly chopped
• 1 celery stick, roughly chopped
• 1 tbsp of olive oil, plus extra for frying
• 300g of potatoes, peeled and diced
• 250g of watercress
• 700ml of vegetable stock
• 1 lemon, juiced
• fine salt
• black pepper
• 4 large potatoes, peeled
• 1 tsp fine salt
• 4 Freshlay Farms Golden Yolker® eggs
• 100g of black pudding
• 1 bunch of watercress