Serves 4

Ingredients
200g (7oz) potatoes
4 slices pancetta or smoked streaky bacon, cut into thin strips
30ml (2tbsp) snipped chives
1 medium egg, beaten
olive oil
8 thin slices black pudding
8 thin slices mango

for the relish:
1 mango, peeled and roughly chopped
1 large green apple, peeled and roughly chopped
45ml (3tbsp) white wine vinegar
45ml (3tbsp) soft light brown sugar
2.5ml (½ tsp) allspice
2.5ml (½ tsp) salt

Place all the relish ingredients into a heavy based saucepan. Bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Remove from the heat and allow to cool before serving.

While the relish is cooking, make the rösti. Peel and grate the potatoes. Place into a sieve and squeeze out as much liquid as you can. Mix together the potato, pancetta, chives and egg.

Heat a little oil in a frying pan. Divide the rösti mixture into four. Use your hands to form each portion into a patty shape and fry over a medium heat for 4-5 minutes, turning once. Make the rösti in two batches and keep warm in the oven until required.

Brush the black pudding and mango slices with a little oil and cook on a pre heated griddle pan (you may need to do this in two batches also).

Serve the black pudding and mango slices on top of the potato rösti, drizzled with the warm relish.