less than 30 mins
1 to 2 hours
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
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.