Faggots, mash and mushy peas

Supercharge your supplies of all round protection with this forgotten but amazingly nutritious dish

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Faggots, mash and mushy peas recipe

Serves:

4

Preparation:

25 Mins

Cooking:

60 Mins

High FODMAP:

Yes

Allergens:

Milk, Lactose

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What are the health benefits of Faggots, mash and mushy peas?

Supercharge your supplies of all round protection with this forgotten but amazingly nutritious dish

Ingredients

Method

Ingredients

100g salted butter

1litre chicken stock

12g/2 cloves garlic minced

330g can of marrowfat peas

250ml milk

250g/2 onions finely diced

750g peeled potatoes

250g pigs liver

400g pork shoulder, diced

5 fresh sage leaves, chopped

Salt and pepper to taste

3 sprigs fresh thyme, leaves picked

More about these ingredients

Method

1) Put the pork into a food processor and pulse until finely chopped.

2) Add the liver and pulse again.

3) Add the meat to a bowl and add the onion, garlic, herbs, plenty of sea salt and pepper and mix well.

4) Shape the mixture into 8 balls and lay them in a roasting tray.

5) Pour the chicken stock over the faggots and braise in the oven at 160C for 1 hour.

6) Boil and mash the potatoes adding the butter, milk and sea salt and pepper.

7) Empty the can of peas including the liquid into a pan, bring to the boil, turn off and mash with a potato masher.

8) Remove the faggots from the roasting tray and thicken the remaining gravy as desired.

9) Serve the faggots with mash , mushy peas and gravy.