350g/12oz onions, peeled
500g/1lb 2oz pig fry (liver, heart), chopped into 4cm/2in pieces
250g/9oz pork belly, chopped into 4cm/2in pieces
250ml/9fl oz water
pinch ground mace
1 tbsp chopped fresh sage
salt and freshly ground black pepper
pork caul fat (available from some butchers)
For the mushy peas, rinse the soaked peas, drain and cover with fresh water. Drain again, then add to a pan with the chicken stock and bicarbonate of soda. Bring to the boil, skimming off any scum that rises to the surface. Cook until the peas are soft. Drain, then season to taste with salt and freshly ground black pepper.
Preheat oven to 180C/350F/Gas 4.
For the faggots, chop half of the onions. Mix together with the pig fry and pork belly and place into a casserole dish. Add the water, cover and cook in the oven for 45-50 minutes, or until the meat is tender. Leave to cool slightly, then strain off the liquid and reserve.
Put all the cooked meat and onions through a meat mincer. In a large bowl, mix together the minced meat with the breadcrumbs, mace and chopped sage, then season with salt and freshly ground black pepper.
Using damp hands, roll the mixture into balls a little bigger than a golf ball but smaller than a cricket ball. Wrap in pork caul fat. Place back into a casserole dish, adding some of the reserved cooking liquid, and roast for another 10-15 minutes in the oven, until the caul fat is golden-brown.
Thinly slice the remaining onions and sweat in a covered pan. Do not allow to colour. Add the remaining cooking liquid and reduce to a sauce consistency. Season, to taste, with salt and freshly ground black pepper.
For the malt vinegar and black pepper glaze, place all of the glaze ingredients into a small non-reactive saucepan. Bring to the boil, then simmer until the liquid has reduced to a thick syrup.
For the salsify chips, cook the salsify in a pan of boiling salted water until tender. Drain and refresh in cold water. Dry off and dust the salsify in the cornflour and custard powder.
Heat the oil in a deep-fat fryer until 180C/355F and fry the salsify chips for 3-4 minutes, or until cooked through and golden-brown. Remove with a slotted spoon and drain on kitchen paper. Season with salt while warm.
To serve, brush each serving plate with the malt vinegar and black pepper glaze. Place two spoonfuls of mushy peas onto the plate and place two faggots on top. Arrange the salsify chips alongside and spoon the onion gravy over the faggots.
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