Pork faggots with baby turnips, creamed spinach and Stinking Bishop fondue

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the pork faggots

  • 250g/9oz minced pig’s liver, heart and lung
  • 250g/9oz minced pork belly
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 1–2 tbsp finely chopped fresh sage and thyme
  • 1 pinch allspice
  • 200g/7oz caul fat
  • 500ml/18fl oz dark chicken or pork stock
  • 2 bay leaves

For the baby turnips and fondue

  • 6 baby turnips
  • 75g/2⅔oz unsalted butter

For the creamed spinach

  • 500g/1lb 2oz baby spinach
  • 300ml/10fl oz double cream

For the fondue

  • 1 large, whole Stinking Bishop cheese (approximately 300g/10½oz)
  • 300g/10½oz gruyère cheese
  • 100ml/3½fl oz dry white wine
  • 2 tsp cornflour
  • salt and freshly ground black pepper