This month we have a recipe from Discover Delicious Wales which was created by Andy Hallet, founder of the award-winning Hallet’s Real Cider company. Discover their delicious cider in the largest collection of incredible Welsh food and drink at www.discoverdelicious.wales
- 300g pig’s liver
- 300g pork belly, skin removed
- 100g fresh breadcrumbs or oats
- Small handful of fresh sage or thyme, finely chopped
- 1/2 tsp ground cumin
- 8 slices black pudding, about 1cm thick
- 8 slices thin-cut smoked streaky bacon, stretched with the back of a knife
- Oil for greasing
- 1kg Maris Piper potatoes, cut into chunks
- 8 spring onions, trimmed and thinly sliced
- 80g salted butter
- 50-60ml milk
- 200ml chicken or vegetable stock
- 300ml Hallet’s Real Cider
- 1tbsp light soft brown sugar
Heat the oven to 200C/180C fan/gas6. Blitz the liver and pork belly a few times in a food processor or chop very finely with a knife to make a coarse mince. Transfer to a bowl. Add the breadcrumbs, herbs, cumin and seasoning, then mix together with your hands. Divide into eight balls and slightly flatten each one so it will sit nicely on the black pudding.
Put a flattened ball on each slice of black pudding, then wrap a piece of bacon around the circum-ference (push a cocktail stick into each to prevent it unwrapping). Using a pallet knife lift each faggot on to a lightly oiled, flameproof, shallow roasting tin and cover loosely with foil. Bake for 15 mins, then remove the foil and cook for a further 15 mins.
Meanwhile, boil the potatoes for 20 mins until a knife can be pushed in easily, then drain and mash. Fry the spring onions in the butter over a medium heat until slightly softened, then mix into the mash along with the milk and season.
Transfer the faggots to warm plates and remove the cocktail sticks. Put the tin over a medium heat and pour in the stock, reduce by about half, then add in the cider and sugar, and reduce by half again. Strain the jus through a sieve into a jug, then pour over the faggots and mash.