Faggots with onion gravy

Make a batch of these British classics, then you can freeze cooled portions in covered foil trays. Simply cook from frozen for 45-60 minutes at 200°C.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 160°C/140°C fan/gas 3

Step 2

Lightly oil a very large roasting tin.

Step 3

Tip the stuffing mix into a large bowl, add 500ml/18fl oz boiling water, stir and set aside.

Step 4

Pulse the pork in a food processor un finely chopped.

Step 5

Add the liver and pulse again.

Step 6

Add to the stuffing with the mace, 1 teaspoon salt and plenty of black pepper.

Step 7

Stir well.

Step 8

Shape the mixture into 24 large faggots and put in a roasting tin

Step 9

To make the gravy, fry the onions in the oil until starting to turn golden.

Step 10

Add the sugar and continue cooking, stirring frequently, until caramelised.

Step 11

Tip in the vinegar and allow to sizzle.

Step 12

Mix the flour with a couple of tablespoons water.

Step 13

Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken.

Step 14

When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hour until cooked through.

Step 15

Serve sprinkled with parsley alongside the mash and veg, if you like.