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There are some words that stop you in your tracks. Words that are perfectly innocent, deeply British, and completely misunderstood by a social media algorithm that clearly never grew up eating school dinners in the Midlands. I won't say the word here. You know what it is. And if you're British, you'll also know exactly what I'm talking about. Tender pork meatballs enriched with liver, seasoned with herbs and sage, baked low and slow in a rich onion gravy and served with mash and peas. That liver gives them a depth of flavour you simply can't replicate any other way. Earthy, rich and deeply savoury. Pure, humble, working-class comfort food that deserves far better than a Facebook ban. This recipe didn't make it into the cookbook. Not because it isn't brilliant, it absolutely is, but because every time I tried to talk about it online, I ended up in social media jail. Three times. Three. The algorithm has no respect for British culinary heritage whatsoever. So here it is, finally getting the platform it deserves. On my blog. Where nobody can stop me. This dish originates from the Midlands and Wales, where it was a thrifty staple of butcher's counters and pub menus. A way of using every part of the animal and making something extraordinary from humble ingredients. If you grew up eating these with mash and mushy peas on a Friday night, this recipe will bring it all back. And if you've never tried them, you're in for a very good evening. Want to save this recipe? Right click and Print, or screenshot it for later.  This recipe didn't make it into the cookbook, but 260 pages of the British comfort food we grew up with did. Order your copy HERE or find it on Amazon.
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