• 500g pig’s liver
• 1 pig’s heart
• 500g pig’s lights (lungs)
• 250g fatty pork belly
• 250g bacon pieces
• 1 onion, peeled and finely chopped
• 150g fresh breadcrumbs
• A small glass of brandy
• 4 juniper berries, ground
• 3 garlic cloves, grated
• A small bunch of thyme, leaves only, finely chopped
• A small bunch of parsley, leaves only, chopped
• A good grating of nutmeg
• 1½ tsp fine salt
• ½ tsp freshly ground black pepper
• 500g pork caul fat, soaked in warm water for 5–10 minutes
• A trickle of oil, for frying

Trim out any tough ventricles from the liver. Do the same with the heart.

Trim and cube the lights, then soak them in fresh water for 10 minutes.

Skin, bone and cube the pork belly, then combine with the bacon, onion, liver, heart and lights.

Pass the mixture through a mincer fitted with the medium plate (6mm).

Transfer to a bowl, add all the other ingredients except the caul fat and mix well.

Chill the mixture for 30 minutes.

Divide the chilled mixture into balls, each about the size of a small apple, and wrap each ball in a sheet of caul fat. Don’t overwrap them – the caul just needs to encase the mixture.

Refrigerate the faggots until you’re ready to cook them.

Heat a heavy-based frying pan over a medium-high heat. Add a trickle of oil, followed by the faggots and reduce the heat to medium.

Gently fry the faggots until golden brown on all sides and cooked through, 20–25 minutes should do it.

Alternatively, they can be baked in the oven at 180°C/Gas mark 4 for 40 minutes, turning once or twice.