Welsh faggots with mash and onion gravy

Cover the caul fat with cold water in a bowl and soak for at least 60 minutes in the refrigerator. Prepare the onions and gravy during this time.

Peel the onions. Slice half and finely dice the rest for the filling. Melt 20 g butter in a saucepan. Cook the sliced onions over medium heat for about 15 minutes, until soft without burning. Stir in the tomato purée, then the stock. Bring to the boil, simmer for 5 minutes and keep warm.

Peel and crush the garlic. Wash and chop the thyme and sage. Fry the diced onions in the oil for 5 minutes. Add the crushed garlic, mace, allspice, pepper, thyme and sage. Cook for another 2 minutes, then let cool.

Preheat the oven to 220 °C. Trim the hard fat, vessels, clots and ligaments from the heart. Finely chop the trimmed flesh and liver. Mix with the minced pork, breadcrumbs, cooled onions and salt. Shape small, even meatballs. Drain and spread out the caul fat. Cut it into pieces and wrap each meatball. Arrange snugly in a roasting dish, seam down.

Roast for 15 minutes, until lightly coloured. Carefully drain excess fat from the dish. Lower the oven to 170 °C, cover with foil and roast for about 30 minutes more, until cooked through.

While the meatballs roast, peel and quarter the potatoes. Cover with water in a saucepan, add the salt and bring to the boil. Cook for about 15 minutes, until easily crushed, then drain. Heat the milk with the remaining 50 g butter, grated nutmeg and pepper in a small saucepan. Mash the potatoes and beat in this hot mixture. Serve with the meatballs and onion gravy.

Use for the recipe: a quarter of a nutmeg (prepare 1 nutmeg).