Pork Faggots, Wild Garlic and Beef Reduction

Soak the caul fat in cold water overnight in the fridge. The following day, remove from the water and rinse well under running cold water. 

Lay the caul fat out flat on a kitchen cloth, 1 layer thick. You need three nice pieces at roughly 25cm X 25cm, leave in the fridge until ready to use. 

In a large mixing bowl add the minced pork, breadcrumbs, shallot, garlic, parsley, and mustards. Grate in the black pudding. Season well and mix until all ingredients are fully incorporated. Divide the mix into four evenly sized balls.

Wrap the faggots with the caul fat. Each sheet should cover each faggot with about two or three layers. Make sure the edges of the caul fat all come together at the bottom of the faggot, this will help hold it together whilst cooking.

Place the faggots in a shallow, oven proof pot or pan. Bring the beef stock to the boil and add to the pan. Cook in a pre-heated oven at 180oc for 20 minutes, basting the faggots with the stock every 5 minutes or so.

As the faggots cook, the caul fat will render and become transparent but still retain all the goodness inside. Once cooked, remove from the pan and rest on the side.

Reduce the remaining beef stock with the butter until it starts to become thick and glossy. Add the faggots back for the last minute or so to warm through. Spoon over the reduced stock to glaze the faggots. Serve with wilted wild garlic and mash (spinach cooked in garlic butter is a good substitute if you can't get hold of any wild garlic).