Love British Food - Faggots ‘N Peas or Savoury Ducks

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Faggots ‘N Peas or Savoury Ducks

Recipe supplied by Ben Bartlett MHCIMA, Catering Development Manager – The Union Pub Company.

Most faggots recipes call for a pig's caul to wrap around each ball - don't worry about it! Use extra breadcrumbs instead. When I made them, I ran out of breadcrumbs, and had some problems with the balls falling apart when I put them on the baking tray. So I improvised, and put them in muffin pans instead - it worked perfectly.

Ingredients
1 lb pig's liver (I used calf liver)
2 medium onions
4 oz fat pork (I bought a piece of salt pork)
Pinch of thyme
1/2 tsp powdered sage
Pinch of basil
Pinch of nutmeg
Salt and pepper
1 egg
Breadcrumbs
Pig's caul (optional)

Method

Slice the liver, onions and pork thinly.

Put in a saucepan with all seasonings and barely cover with water.

Simmer for 1/2 hour, then strain off the liquid and save for gravy.

Mince the contents of the saucepan finely.

Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture, and mix thoroughly.

Form into balls (and enclose each one in a piece of caul - if desired.)

Place in a baking tin and add a little gravy. (I added a little Bisto to the cooking liquid.)

Bake at 400* until nicely browned - about 30 minutes.

Serve with gravy.

If preferred, the mixture can be pressed into a well-greased baking tin and marked into squares.

[ Back ]