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Chatting to Animal behaviourist Sarah Fisher

Radio Personality and International animal behaviourist Sarah Fisher is talking about how to successfully adopt a dog. Also Gardener Jez Stamp with his top Autumn gardening tips

Release date:

1 hour

Last on

Sat 2 Nov 2013 12:00

Spiced lamb faggot with carrot purée - Josh Eggleton

The humble faggot is Britain's answer to the meatball, and these faggots from Josh Eggleton are packed with lamb (heart, liver and breast) as well as pork belly

The carrot purée halts the umami overload, while you could also add a red wine jus or gravy to this lamb faggots recipe.

Spiced lamb faggot


· 400g of minced lamb, breast

· 250g of lamb heart, minced

· 200g of lamb liver, minced

· 250g of pork belly, minced

· 50g of caul fat

· 2g of coriander seeds

· 2g of cumin seeds

· 50g of flat-leaf parsley

· 6 sprigs of fresh thyme stripped

· 1 banana shallot

· 1 garlic clove

· 1 egg

· 50g of oats

· 8g of salt

· 8g of pepper

· 1 dash of port

· olive oil

Carrot purée

· 500g of carrots, peeled

· 50g of butter

· 10g of salt

· 5g of white pepper

To serve

· 50g of flaked almonds, toasted

· 36 baby coriander leaves

1. For the carrot purée, chop half the carrot finely. Place a pan over a low-medium heat and add the butter. Once foaming, add the finely chopped carrot and leave to sweat down in the butter

2. Juice the remainder of the carrots and add to the pan with the salt and pepper. Simmer slowly until the carrots are cooked all the way through, then blend in a liquidiser. Store until ready to serve

3. Preheat the oven to 170°C/gas mark 3

4. For the faggots, mix the breast, heart, liver and pork belly together until well combined

5. Toast the seeds and then grind with a pestle and mortar. Add to the faggot mix along with the herbs

6. Dice the shallot and mince the garlic. Place a pan over a low-medium heat and add oil. Once hot, add the shallot and garlic and leave to sweat down. Once soft, but not coloured, de-glaze with Port and cook until reduced to a syrup. Then, add to the faggot mix

7. Add a liberal amount of salt and pepper, the egg and oats

8. Make a very small patty out of the mix and cook in a frying pan. Check the seasoning, adding more salt and pepper if needed

9. Roll the faggots into 12 evenly sized balls and set aside while you prepare the caul fat

10. Rinse the caul fat in cold water and lay out on a board. Place a rolled faggot in the centre of the caul fat, wrap until totally sealed then cut away with a knife. Shape into a nice ball then repeat to make 12 faggots

11. Heat some oil in a frying pan over a low-medium heat. Once hot, colour each side of the faggots, ensuring the pan is not too hot - as this may cause them to split. Set aside in the fridge for at least 10 minutes

12. Pre-heat the oven to 180˚C/gas mark 4. Before serving, reheat the faggots in the oven for 10 minutes, warm the carrot purée in a pan over a low heat

13. Toast the almonds in a pan until lightly golden, add a spoonful of hot carrot purée to each plate and top with a faggot, toasted almonds and some baby coriander leaves. Serve immediately