Pork Faggots Braised In Cider With Spring Vegetables

Method for the pork

1. Put the liver, heart and mince into a bowl and mix together well with the breadcrumbs and season.
2. Sweat off all the vegetables and spices in a saucepan with a little oil.
3. Add the cider and boil to reduce completely, allow to cool.
4. Add the chopped parsley and mix everything into the meat.
5. Add the vinegar and season to taste.
6. Preheat the oven to 180°C/350F/Gas 4
7. Roll out the faggots into even sized portions (2 faggots per portion) and wrap in caul fat.
8. Seal the faggots in a frying pan/roasting tin until golden brown.
9. Roast in the oven for approx 15 -20 minutes.

Method for the cider sauerkraut

1. Pour the vinegar/cinnamon and cider into a large saucepan and bring to the boil.
2. Add the onion and cabbage, cook out for approx 10 minutes.
3. Season to taste, add the honey and finish with the chopped thyme.
4. Allow to steep for a further 15 minutes before serving.

Method for the rosti

1. Mix well together the potato/onion/garlic and sage.
2. Season generously with salt and ground black pepper.
3. Add the oil to a frying pan and the butter.
4. When the butter starts to foam add the rosti mix to the pan and pat down to form a cake.
5. Fry for approx 2-3 minutes (or until golden brown).
6. Turn over and repeat.
7. Turn out onto a chopping board, cut into equal portions and serve.

Method for the apples

1. Peel and core and quarter the apples.
2. Melt the butter in the pan, add the sugar and saute the apples until golden brown.

To Serve

1. Place a spoonful of sauerkraut in the middle of the plate.
2. Add 2 faggots side by side on top of the sauerkraut.
3. The wegde of rosti is then sandwiched between the faggots.
4. Place 2 caramelised apple segments on top and scatter 2 baby turnips and asparagus spears over and around the dish
5. Finished off with a rasher of very crispy streaky bacon and deep fried sage leaf.