Place five small piles of apple chutney at intervals around the plate; garnish each pile with a sprig of herb. In the centre of the plate dress a few seasoned watercress leaves to form a little “salad”. Drizzle the reduction around the side of the plate. Lightly brush the slices of black pudding with melted butter and grill for 3 - 4 minutes. Whilst this is cooking heat a frying pan and pan-fry the foie gras for 1½ minutes each side. When cooked, stack alternatively; black pudding, foie gras, black pudding. Top with the slice of caramelised apple. Serve immediately.
Place everything into an ample sized thick-bottomed pan. Reduce down until thickened and starting to caramelise. Cool down and tub up ready for using. Keep in a cool place.
N.B. Place the vanilla pod into the pan with everything else to maximise the flavour.