Ingredients:
For the faggots
- 250g coarse sausage meat
- 250g minced woodpigeon
- 1 tbsp finely chopped rosemary
- 100g finely diced lardo
- 20g dried breadcrumbs
- 1 large clove garlic
- 1 tsp green peppercorns
- Pig’s caul (for wrapping)
For the garnish
- 1 large parsnip, sliced
- ½ conference pear
- Vegetable oil
- 150ml water
- 25g wild mushrooms/ chanterelles
- 20g butter
Method:
- Preheat oven to 200°C. For the faggot mix, combine all ingredients in a large bowl by hand (while wearing disposable gloves). Measure into 40g balls. Shape into stubby sausages. Wrap caul fat. Colour in a lightly oiled frying pan, turning regularly. Transfer to the oven for five minutes until fully cooked.
- For the mushrooms, wash and pan-fry for a few minutes with the butter.
- For the parsnip, steam in 150ml water for five minutes or until tender, and blend in a processor with a dash of vegetable oil and a dash of the cooking liquid.
- Place a dessert-spoonful of the puréed parsnip in a small bowl, then place three faggots on top. Finish with the mushrooms, some raw grated parsnip and some diced pear.