Faggots with mushy peas

Method

1. Preheat the oven to 200C/gas 6.

2. Soak the sheets of caul fat in cold water to remove any blood and season.

3. Cover the liver and heart in cold water and leave for 1 hour. Drain and set aside.

4. Using a mincer or the pulse setting on a food processor, mince the liver, heart and pork belly with the onion. Transfer to a bowl then use your hands to combine the breadcrumbs, sage and season. Add a splash of the stock to the mixture to moisten and reserve the rest for the gravy.

5. Fry the minced mixture in a little olive oil until browned, then transfer to a mixing bowl.

6. Lay a sheet of the caul fat on a board and place a tablespoon of the mince mixture in the middle. Shape the mix into a ball and wrap it with the caul fat, trimming the excess. Repeat the process until you have used all the mince mixture, and put the balls in a baking tray.

7. Heat up the pork stock in a saucepan and pour into the baking tray, giving the balls a thin coating. Put the tray in the preheated oven for approximately 20-25 minutes, or until the balls begin to brown.

8. Meanwhile, make the mushy peas by heating the peas in a saucepan with a knob of butter. Once the butter has melted, mash the peas down with a fork and season.

9. When the faggots are cooked, take them out of the oven, transfer them to a plate and put them back in the oven to keep warm.

10. Next make the gravy by pouring the juices from the baking tray into a saucepan and add the remainder of the pork stock. Bring to the boil and season to taste.

11. Serve the faggots with the gravy and mushy peas on the side.