To make the ketchup place all ingredients except the chilli
into a non-corrosive saucepan, bring to boil then simmer for 15
minutes until the pineapple is tender.
Blend until smooth, pass if desired through a fine sieve then
fold through the diced chilli.
Remove the black pudding outer skin then slice into 6
Heat a non-stick frying pan over high heat then add a few drops
of schmaltz or rapeseed oil. When very hot add the black pudding
and fry on both sides until they have crisp edges and are
thoroughly hot then divide between 2 plates.
Toss the watercress in a little vinaigrette & scatter over
Serve with sauté potatoes for a light lunch or early