The humble Faggot is Britain's answer to the Meatball. Packed with Lamb (Heart, Liver and Breast) as well as Pork Belly  with a wonderful Carrot Purée.

Made from Pork Shoulder and Pigs Liver, Meatball-like Faggots are a blast from the thrifty past - serve with Mashed Potatoes. Freezable

Gorgeously spiced with Cumin, Chilli and more, these Lamb Crépinettes are full of flavour. A Crépinette is a type of flattened Sausage, wrapped in Caul Fat, similar to Faggots.

“My favourite type of Sausage, both to make and eat, and that's all thanks to Caul Fat-one of the culinary world's most interesting and useful ingredients." Chef John

Instead of being bound in Sausage Casing, Cypriot Sheftalia is wrapped in Caul Fat. As the fat drips, little towers of flame lick the meat, creating a crusty exterior that's still moist and juicy inside.

An exquisite Lamb with Tapenade recipe marries Aubergine, mellow Cumin and punchy Olive. Each Lamb Loin is wrapped in Caul Fat to help keep its shape and contain the Tapenade coating .

Faggots are an old-fashioned British food that has sadly fallen out of favour in recent years. There is a revival of interest in this humble dish,  Serve with  light, fluffy, Mashed Potatoes and Gravy.

This indulgent recipe is a celebration of seasonal winter produce.  Caul Fat is used to wrap Partridge Breast and Pork Stuffing into Crépinettes served with Poached Pear and Girolle Mushrooms.

Try homemade Sausages for your next barbecue with this recipe for Sheftalia,  Top the Sausages with Parsley, Red Onion  and Lemon Juice and serve with grilled oiled Pita Bread.