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Classic British ♥♥♥♥♥♥♥ Recipe

♥♥♥♥♥♥♥ are an old-fashioned British food and one that has sadly fallen out of favor in recent years. How lovely that there is a revival of interest in this humble meat dish.

Traditionally ♥♥♥♥♥♥♥ are made from offal, usually pork, and from the bits of the animal that are generally discarded; the heart, the liver etc making ♥♥♥♥♥♥♥ a cheap and nutritious dish, as you can see in this ♥♥♥♥♥♥ recipe.

What to Serve with ♥♥♥♥♥♥♥

Traditionally, ♥♥♥♥♥♥♥ are served hot from the oven with creamy, mashed potatoes, and peas, preferably mushy peas and lashings of rich, thick onion gravy. A delicious traditional food.

Notes on Classic British ♥♥♥♥♥♥♥

Birmingham and the Midlands are considered the home of ♥♥♥♥♥♥♥ in Britain, but with the revival of ♥♥♥♥♥♥♥, they are now eaten all over the UK. You will find them on many restaurant menus now, chefs love them are they provide a great basis for many variations on this the classic recipe below.

*What is Caul?

Caul is the membrane which holds in animal organs and it makes a good container for the ♥♥♥♥♥♥♥. If you can't get caul, then use strips of streaky bacon.

Preheat the oven to 170C/445F/Gas 3

Mince all the roughly chopped meats in a hand mincer. If you do not have a mincer, then chop using a food processor but do take care not to over mix or you will create a mush, rather than a firm minced meat mix.
Place the minced meat into a large bowl. The, into the bowl, add the breadcrumbs, the onion, the herbs, spices and a pinch of salt and pepper. Mix thoroughly.
Wet your hands under running cold water, then divide and roll the minced meat mixture into 8 evenly sized balls.
Wrap each ball in caul or streaky bacon making sure the caul or bacon overlaps and is secure. This wrapping is the container for the ♥♥♥♥♥♥ and needs to be strong. The bacon or caul will seal the ♥♥♥♥♥♥ as it cooks thus holding them together.
Place the ♥♥♥♥♥♥♥ onto a baking sheet and bake in the hot oven for 50 - 60 minutes. Once cooked, remove from the oven and serve immediately. If you are not ready to eat the ♥♥♥♥♥♥♥ then wrap in foil and keep warm.

INGREDIENTS
110g (4 oz) fatty pork shoulder, roughly chopped
110g (4 oz) pig's liver, roughly chopped
250g (8oz) fatty belly pork, roughly chopped
110g (4 oz) bacon scraps
110g (4 oz) bread crumbs
1 medium onion, finely chopped
1/2 teaspoon mace
1 teaspoon allspice
2 tablespoon chopped parsley
2 sage leaves, finely chopped
1 small red chili, de-seeded and finely chopped
Salt and Pepper
Caul fat* or streaky bacon