Festive post-pub noshtastic neckfiller: HEARTY HOG MAW

Offally good pig haggis (piggis?) from the cheery Pennsylvania Dutch

Can I have some more maw, maw?

Add salt and pepper to taste, and you're away, as follows:

That's all there is to it. We're obliged to Rowan Cullen for being the hand model on this occasion, having been press-ganged into the job after ill-advisedly passing through mum Sian's kitchen as the recipe prepared to kick off.

And here's the hog maw straight out of the oven ...

...and presented on a platter by the aforementioned Sian:

Of course, purists will cry foul on the pig skin, but we don't care, because our take on hog maw really hits the spot. We look forward to your informed analysis of the international pig stomach availability situation in comments, and while you're down there, let us know if there's a particular fave recipe you'd like us to tackle. ®