The old Llanelli (Llanelly) market had a cafe which served faggots andpeas throughout the 1950's.

We'd catchthe 'Eynons' 'bus, based atTrimsaran,and head straight for the faggots and peas before shopping.

The cafe had oil-cloth covered tables which you sat at whilst eating. It was one of the first 'fast food' places in Llanelli, apart from the fish and chip shops.

I'm not sure whether the faggots were made on the premises or 'bought in'.

Will Davy Rees was a butter and eggs merchant in the area who also sold bacon and faggots. He came down to Fishguard on Thursdays, but the Wednesday market in Carmarthen was far bigger.

'Sammy Morgan', the fish and chip shop in Water Street, Carmarthen,sold faggots and peas, too.

Faggots are mounds of minced meat, wrapped in a caul, which is part of the lining of a pig's stomach.

Often, nowadays, the caul is dispensed with.The meat is shaped into balls andput into a pan to bake in the oven for an hour. Hot water, poured around the faggots, keeps them moist while they cook and produces a gravy.

Belly pork and pigs' liver with, perhaps, bacon is used to make the faggots. Sometimes a small piece of a leaner cut of pork is used as well.I don't like too much liver in faggots, becauseof the ehavy texture the liver gives. Breadcrumbs are used to bulk the meat out and lighten the mixture andminced onions, sage, pepper and salt add flavour.

The peas which accompany the faggots must be dried, definitely not tinned.