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Prepare the onion gravy; heat the oil in a large saucepan. Add the onions and cook over a moderate heat for 5 minutes. Add the flour and cook for 2-3 minutes, stirring occasionally.
Gradually stir in the ale, stock, Worcestershire or brown sauce, seasoning and dried mixed herbs. Reduce the heat and simmer for 5 minutes.
Make the faggots; in a large bowl mix together the faggot ingredients and shape into 12 golf-size balls.
Transfer to a 1.2L (2pint) rectangular dish or roasting tin and carefully pour over the gravy. Cover with foil and cook in a preheated oven for 1½-2 hours. 15 minutes before the end of the cooking time, remove the foil and return to the oven.
450g (1lb) lean minced beef
100g (4oz) lambs liver, finely chopped
100g (4oz) streaky bacon, finely chopped
1 small onion, peeled and grated
2 garlic cloves, peeled and crushed
15ml (1tbsp) freshly chopped parsley
10ml (2tsp) fresh thyme leaves
10ml (2tsp) freshly chopped sage
50g (2oz) fresh white or brown breadcrumbs
10ml (2tsp) English mustard
Salt and pepper
15ml (1tbsp) sunflower oil
2 large onions, peeled and finely chopped
15ml (1tbsp) plain or sauce flour
300ml (½pint) ale
600ml (1pint) good, hot beef stock
Dash Worcestershire or brown sauce
10ml (2tsp) dried mixed herbs