Faggots with turnips, leeks and carrots recipe
 This is a traditional British recipe that is served here with turnips, leeks and Chantenay carrots. 2 tbsp olive oil2 onions, finely chopped 3 garlic cloves, chopped1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole)6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 2 tbsp olive oil 2 onions, finely chopped 3 garlic cloves, chopped 1 tbsp chopped fresh thyme 500g/1lb 2oz mix minced pig’s liver, heart and lung 500g/1lb 2oz pork belly mince 12 sage leaves (6 chopped and 6 left whole) 6 bay leaves 300g/10½oz caul fat 1 litre/1¾ pint chicken stock 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley 4 baby turnips, halved 3 baby leeks, halved 4 Chantenay carrots, halved 30g/1oz unsalted butter 1–2 tsp caster sugar 1 bay leaf 1 tbsp chopped fresh flatleaf parsley Method Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered.Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze.Serve the faggots in a serving bowl with the vegetables on the side. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. To make the faggots, heat the oil in a frying pan over medium heat and fry the onion, garlic and thyme for 10 minutes to soften. Remove from the pan and leave to cool. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Mix the onion mixture with both of the minces and chopped sage in a bowl. Form into golf ball-sized balls and wrap in a bay leaf and the caul fat. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Place the balls in a roasting tin and pour in the hot stock. Cook in the oven for 1 hour, uncovered. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Meanwhile, to make the vegetables, place all of the ingredients in a large saucepan and cover with 200ml/7fl oz water. Reduce over a high heat until the vegetables are soft and the water has reduced to a glaze. Serve the faggots in a serving bowl with the vegetables on the side. Serve the faggots in a serving bowl with the vegetables on the side.