Faggots are old-fashioned, traditional offal-based meatballs characterized by their large size. They are especially popular in Wales and the Midlands region of England, made from pork offal and cheap cuts of meat that are mixed with spices and fresh herbs, making it an inexpensive, yet extremely nutritious dish.

What makes faggots unique is the addition of caul fat (stomach membrane) on the external layer, helping to hold the meat in place. Traditionally, the dish is served with mushy peas, mashed potatoes, and onion gravy. The dish gained popularity during World War II, when meat was scarce, and people found a way to use all of the leftover meat in the preparation of this hearty delicacy. 

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isabella Beeton’s The Book of Household Management by an unknown Sussex local.

Originally prepared with a suet pastry, today it is usually made with butter and employs beef, lamb, or pork kidneys. The combination of tender beef meat, earthy-flavored kidneys, and flavorful gravy inside the pastry make this pie one of the favorite traditional British delicacies that is still found in numerous pubs throughout the country.