Rabbit rillettes with apple relish
INGREDIENTS
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500g rindless, fatty pork belly, cut into 2-3cm cubes
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1 rabbit, jointed
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1 good sprig fresh thyme
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3 bay leaves
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1 whole head garlic, cut in half through the centre
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Sea salt and freshly ground black pepper
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1 good pinch ground mixed spice
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1 good pinch ground mace
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For the apple relish
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1 large cooking apple (a bramley, say), peeled, cored and finely chopped
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1 shallot, peeled and finely chopped
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1 tbsp cider vinegar
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1 tbsp olive or rapeseed oil
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1 tsp sugar
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