Pork Faggots Braised in Cider with Spring Vegetables

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g/9oz pigs' liver
• 250g/9oz pigs' hearts
• 250g/9oz minced pork
• 300g/10oz breadcrumbs
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 2 large shallots
• 1 leek
• 1 large carrot
• 1 garlic
• 2 juniper berries
• 1 chilli
• 1 tsp ground allspice
• 250ml/9fl oz cider
• 2 tbsp chopped fresh parsley
• 2 tbsp sherry vinegar
• 100g/3½oz caul fat
• 100ml/3½fl oz sherry vinegar
• 250ml/9fl oz cider
• small piece cinnamon
• 1 small white cabbage
• ½ small onion
• salt and freshly ground black pepper
• 2 tbsp honey
• pinch chopped fresh thyme
• 2 large Maris Piper potatoes
• ½ small onion
• 1 clove garlic
• 1 tbsp finely chopped fresh sage
• salt and freshly ground black pepper
• 2 tbsp rapeseed oil
• 1 tbsp butter
• 3 Granny Smith apples
• 25g/1oz butter
• 75g/2½oz caster sugar
• 12 cooked asparagus
• 12 baby turnips
• 6 rashers streaky bacon
• 6 deep-fried sage

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 2 tbsp vegetable oil in a pan over medium-low. Finely chop the shallots, leek, carrot, garlic, juniper berries and chilli, then cook with the allspice and cinnamon piece for 8 minutes until soft. Cool, then remove the cinnamon.

2. Mince the pigs' liver and hearts finely. Mix with the minced pork, breadcrumbs, cooled vegetables, parsley, salt and pepper. Shape into 6 round faggots.

3. Soak the caul fat in a bowl of water until pliable, then wrap each faggot in it. Brown them in a little oil in an ovenproof pan, about 3 minutes per side.

4. Add the 250ml cider, 100ml sherry vinegar, the chopped thyme and the half onion, sliced. Season, cover and braise in the oven at 160°C/325°F (325°F) for 40 minutes until the faggots reach 160°F (71°C) inside.

5. Boil the potatoes in a pan of boiling water for 20 minutes until tender. Drain and mash with 1 tbsp butter, 1 tbsp rapeseed oil, the chopped sage, salt and pepper.

6. Shred the white cabbage. Cook with the other half onion and 1 clove garlic in 1 tbsp rapeseed oil for 5 minutes. Add the second 250ml cider and the 2 tbsp sherry vinegar, cover and simmer for 10 minutes. Season.

7. Peel, core and slice the apples. Cook them in 25g butter with the caster sugar over medium heat for 8 minutes until soft.

8. Halve the baby turnips. Simmer with the honey and a splash of water for 10 minutes until glazed. Fry the streaky bacon until crisp, then chop. Warm the asparagus in the pan for 2 minutes.

9. Fry the 6 sage leaves briefly in hot vegetable oil until crisp, then drain on paper towels.

10. Serve the faggots with the mash, cabbage, apples, turnips, asparagus and bacon. Top with the fried sage and the chopped parsley.