Melt a tablespoon of butter and a splash of olive oil in a large saucepan over medium heat. Add finely chopped shallots and a pinch of salt, stirring gently for about 5 minutes until they become soft and translucent.

Peel and dice a floury potato, then add it to the saucepan. Pour in approximately four cups of white chicken stock or vegetable stock, bringing the mixture to a gentle boil. Let it simmer for about 15 minutes, or until the potato is fork-tender.

Fold in about two cups of fresh watercress and a handful of wild garlic or chives. Allow them to wilt for about 2 minutes while stirring gently.

Transfer the mixture to a high-speed blender, or use an immersion blender directly in the pot. Blend until smooth and velvety, approximately 30 seconds.

In a separate frying pan, heat a drizzle of olive oil over medium-high heat. Add slices of black pudding and sauté for 4–6 minutes until they are golden brown.

Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer. Add a splash of vinegar, then carefully crack in free-range eggs. Poach them for 4–5 minutes until the whites are set but the yolks remain runny.

Ladle the hot watercress soup into bowls. Gently place pieces of fried black pudding in the center, followed by poached eggs. Finish with a drizzle of olive oil and garnish with wild garlic flowers, if desired.