For the faggots, mix the liver and pork mince, onion, garlic, herbs and allspice together until well combined. Season with salt and pepper and shape into balls (about the same size as the baby turnips). Wrap the faggots in pieces of caul fat and put in a roasting dish. Cover and chill for 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Add enough stock to come three-quarters of the way up the faggots. Add a few bay leaves and bake for roughly 1 hour, basting occasionally, until the faggots are soft and glazed.
For the baby turnips, blanch the baby turnips until soft. Melt the butter with a little water in a frying pan, then add the turnips to glaze. Set aside.
For the creamed spinach, blanch the baby spinach and squeeze extremely hard to remove as much liquid as possible. Set aside.
Heat the cream in a saucepan until the volume of liquid is reduced by three-quarters. Add the blanched spinach, season with salt and pepper and stir.
For the fondue, heat the cheeses with the white wine in a saucepan. Bring to the boil then stir in the cornflour. Stir a little of the fondue into the spinach mixture.
To serve, divide the spinach between serving bowls and pour over some of the cheese fondue. Dot with baby turnips and the faggots. Spoon over some stock from the dish the faggots were cooked in.