Pigeon faggots with peas
This delicious recipe can be altered in many ways. If you can’t get hold of the caul fat from your local butcher, it will work just fine without it. Any green vegetables such as broccoli, asparagus or courgette will work great here as well.
- 300 grams minced pigeon
- 300 grams minced pork
- 150 grams pork lardo
- 75 grams prunes
- 60 grams onions
- 40 grams bacon
- 50 grams panko breadcrumbs
- sea salt and black pepper
- caul fat
- 800 ml gravy
- 1 kg frozen peas
- 3 ice cubes
- zest of 1 lemon
- 400 grams fresh peas
- olive oil
- Finely chop the pork lardo, prunes, onions and bacon. Mix the minces, pork lardo, prunes, onions, bacon and breadcrumbs together until well combined.
- Season to taste with salt and pepper. Form the mix into 40g balls. Cut the caul fat into sheets big enough to roll the meatballs in.
- Wrap two layers of caul fat around the meatballs (not too tight or it might break during cooking).
- Bring the gravy to a gentle simmer. You can add a little water to make it thinner.
- In a hot pan with a little oil, caramelise the faggots.
- Once browned, transfer to the pot with the gravy and simmer with a lid on for 15 minutes.
- Blanch frozen peas for 1 minute in boiling water and drain.
- Blitz the peas in a blender until smooth. Add 2 to 3 ice cubes while blending.
- Add zest from half a lemon, a pinch of salt and continue blending.
- Chill in the fridge.
- Heat up the the faggots in gravy and the pea purée.
- Add the fresh peas, a splash of water, olive oil and salt to a small pan and cook for 30 seconds.
- You can decorate this dish with some pea shoots or any herbs of your liking.
Recipe supplied by Jake Leach, head chef at the Harwood Arms https://harwoodarms.com/ Working alongside Brett Graham for many years has inspired him to strive for sustainability and locality in his dishes, which is prevalent at the Harwood Arms. Jake and the team are consistently exploring ways in which they can source ingredients more sustainably, and pride themselves on having a menu that is almost purely sourced from Britain, including meat and game supplied by Brett himself. It’s with the newly developed menu and a focus on sustainability that Jake aims to continue building the great relationships with both the local community and new faces.