How about these for a fifties classic? Faggots may not be fashionable but, boy, are they tasty. Serve with buttered mash and plenty of gravy. Mmm...


  • 50g butter

  • 2 chopped onions, finely chopped

  • 1 tsp chipped parsley

  • 1 tsp chopped sage

  • 1tsp chopped thyme

  • 2 cloves garlic, finely chopped

  • 200ml reduced beef stock

  • 150g rump of beef

  • 150g ox kidney

  • 150g ox heart

  • 150g chicken livers

  • Salt and pepper

  • 1 egg

  • 50g breadcrumbs

  • 500g caul fat, soaked overnight

  • Knob of lard

  • For the gravy

  • 3 red onions

  • Lard or dripping

  • 750 ml beef stock

  • 500ml stout

  • Sprig of thyme

  • 1 tbsp ketchup

  • 1 tbsp flour

  • For the veggies

  • Bunch of curly kale

  • 250 g of fresh garden peas still in pods

  • 2 generous knobs of butter


  • 1.

    In some butter, fry the chopped onions, herbs and garlic until translucent then add the reduced stock and reduce even further—we want a really thick onion juice.

  • 2.

    Using a hand mincer, work all the meat the machine (except the livers,

  • 3.

    Which should be chopped by hand). Add all the meat to a bowl and beat in the salt, pepper, an egg and finally the melted onions. Rest the mix in the fridge for a few hours.

  • 4.

    Now cut the caul into pieces, and dollop a big ball of faggot mix in each. Wrap the caul around the faggot and make a compact ball. Fry the faggots in lard until they are well coloured on all sides. Put them to one side.

  • To make the gravy:

  • 1.

    Brown the sliced red onions in lard or dripping until they are soft and coloured then add the beef stock and stout. Reduce this for 30 minutes and add the faggots. Simmer gently for 10 minutes to warm the faggots. When the stout gravy is really thick and rich, the dish is ready. Pile some buttered curly kale in the bottom of a bowl, and sit two faggots on top. Spoon the stout and onion gravy around, making sure some onions go on top of the faggots. Serve a big spoonful of fresh garden peas on the side.

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