1) Put the pork into a food processor and pulse until finely chopped.
2) Add the liver and pulse again.
3) Add the meat to a bowl and add the onion, garlic, herbs, plenty of sea salt and pepper and mix well.
4) Shape the mixture into 8 balls and lay them in a roasting tray.
5) Pour the chicken stock over the faggots and braise in the oven at 160C for 1 hour.
6) Boil and mash the potatoes adding the butter, milk and sea salt and pepper.
7) Empty the can of peas including the liquid into a pan, bring to the boil, turn off and mash with a potato masher.
8) Remove the faggots from the roasting tray and thicken the remaining gravy as desired.
9) Serve the faggots with mash , mushy peas and gravy.