Ingredients

Ingredients For the faggots

• 250g/9oz pigs' liver, trimmed, roughly chopped

• 250g/9oz pigs' hearts, trimmed, roughly chopped

• 250g/9oz minced pork

• 300g/10oz breadcrumbs

• salt and freshly ground black pepper

• 2 tbsp vegetable oil

• 2 large shallots, peeled, finely chopped

• 1 leek, peeled, finely chopped

• 1 large carrot, peeled, finely chopped

• 1 garlic clove, finely chopped

• 2 juniper berries, crushed

• 1 chilli, finely chopped

• 1 tsp ground allspice

• 250ml/9fl oz cider

• 2 tbsp chopped fresh parsley

• 2 tbsp sherry vinegar

• 100g/3½oz caul fat (available from traditional butchers)

For the cider sauerkraut

• 100ml/3½fl oz sherry vinegar or cider vinegar

• 250ml/9fl oz cider

• small piece cinnamon stick

• 1 small white cabbage, finely shredded

• ½ small onion, peeled, finely sliced

• salt and freshly ground black pepper

• 2 tbsp honey, preferably from Leicestershire

• pinch chopped fresh thyme leaves

For the sage and onion rösti potato

• 2 large Maris Piper potatoes, finely sliced on a mandoline

• ½ small onion, peeled, finely sliced

• 1 clove garlic, finely chopped

• 1 tbsp finely chopped fresh sage

• salt and freshly ground black pepper

• 2 tbsp rapeseed oil

• 1 tbsp butter

For the caramelised apples

• 3 Granny Smith apples

• 25g/1oz butter

• 75g/2½oz caster sugar

To serve

• 12 cooked asparagus spears

• 12 baby turnips

• 6 rashers streaky bacon, cooked until very crisp

• 6 deep-fried sage leaves

Description

Recipe Uses 250g/9oz Pigs' Liver, Trimmed, Roughly Chopped, 250g/9oz Pigs' Hearts, Trimmed, Roughly Chopped, 250g/9oz Minced Pork, 300g/10oz...

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