Stuffed Heart

Location: Wolverhampton
1950 onwards

“We would have heart stuffed with Paxo stuffing. It tasted quite harsh – harsher than liver – and the meat was quite chewy. I used to love it. I love faggots but I don’t think I could stomach a stuffed heart. I could eat it chopped up in something, but I couldn’t eat it whole.”
Vivien Small


  • One packet of Paxo stuffing
  • 4 prepared lambs hearts, tubes removed, trimmed of excess fat
  • 8 rashers smoked streaky bacon
  • Butter

Wash and dry your runner beans then slice into 2cm long pieces.

Layer up the runner beans in a Kilner jar with salt scraped from a block (or normal salt nowadays).

Make sure that there is salt in-between each of the layers of beans.

Seal the jar and store it somewhere cool and dark until you need to use it – a pantry would be perfect.

Make up your stuffing mixture as per the packet instructions.

Spoon the stuffing into the prepared hearts and then wrap each heart with rashers of bacon.

Sear the hearts in a pan of melted butter until seared on all side.

Transfer the hearts to a baking dish.

Add a loose gravy mixture to the dish and cover with foil.
Then put in the oven at 180 for about 2 hours until the meat is tender.

Serve with buttery mash and green vegetables.