Traditionally the faggot would have been a way of using up bits of offal from pigs, sheep and cattle, a sort of warm pate, and they’d be wrapped in caul fat to keep them bound together, 

This recipe has come about because of a couple of reasons, one being a chat I’ve had with a great chef friend of mine, and two, I’ve seen them on menus called everything other than a faggot! I don’t quite understand why, but they are what they are, a faggot, and a delicious one at that, 

I’ve gone slightly Cheffy by using pigeon, it’s an idea for the Rosehill Theatre Restaurant menu, it may end up on there, may not, either way these little beauties are absolutely delicious 

The recipe takes a little time, but the effort is well worth it, get hold of whole pigeon and use the carcasses to make the stock for the sauce 

This recipe will make 12-14 faggots


1ltr of stock (use the carcasses for this)

8 pigeon breast 

2 skinless chicken breast 

Approximately 225g of pigs caul (soaked in cold water)

175g of belly Pork (this will make the faggots moist)

100g of chicken livers 

1 large shallot finely chopped 

1 clove of garlic finely chopped 

4 sprigs of thyme lightly chopped 

A good splash of brandy

A good splash of Madeira 

1. Egg white 

150ml of double cream 



A sprig of fresh thyme 

4 juniper berries 

1 clove of garlic 

A good splash of port 

A good splash of Madeira 

500ml of the pigeon sauce 


1. Start by making the sauce, reduce the stock by about 3/4 , this will give you a thick jus

2. Now place the thyme, garlic, juniper berries, Madeira and the port into a pan and boil to reduce by 3/4, add the pigeon jus, bring to the simmer and pass through a fine sieve, set aside 

3. For your faggots, Remove the skin from the pigeon breasts, you can if you have one, mince on a fine mincer, but a food processor is fine, blitz the pigeon breasts and chicken breasts until nice and fine, transfer to a bowl 

4. Now blitz the belly Pork and chicken livers until fine and transfer these to the bowl 

5. Put the shallots, garlic, thyme, Brandy and Madeira into a pan and reduce until the liquid has almost gone. Set this aside to cool 

6. Make sure that all of the mixes are cold, add the shallot mixture to the meat mixture, season well with salt and pepper, add the egg white, mix well, now add half the cream, the mix should be quite firm, leave the mix to chill for 2-3 hours

7. Once chilled you can now shape the faggots, divide the mixture into equal sizes 

8. Cut the caul into equal size and wrap each faggot really well in the caul 

9. You can now cook your faggots, heat a small amount of oil in a frying pan and cook the faggots until well sealed and golden 

10. Now gently transfer the faggots to the remaining stock and poach for 15 minutes 

11. Remove the pan from the stove and allow your faggots to cool in the stock, this will keep the faggots really moist 

12. To serve, reheat the faggots gently in the pigeon sauce until hot

I’d serve these little tasty things with some creamy mashed and cabbage 

Happy cooking 


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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