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.

Cook's note: Both liver and heart are very perishable so should be eaten within one day of purchase.

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Ingredients

100g caul fat, for wrapping
500g pig's liver, and heart
250g pork belly
500g onion, diced
100g breadcrumbs
20g fresh Sage, chopped
600ml pork stock

To serve

1 tin marrowfat peas
knob Butter

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