Potted rabbit with Puy lentils

Serves 6-8

(Jason Lowe)

This is a take on a classic brawn. A wild rabbit cooked like this goes a long way and makes a really economical and tasty starter. This will keep in the fridge for up to a week; just pop a slice on to hot toast for a great snack.

1 wild rabbit, jointed
1 pig's trotter, cut into 4 or 5 pieces
10 black peppercorns
4 cloves of garlic, peeled
A few sprigs of thyme
2tsp sea salt

For the lentil dressing

60g Puy lentils soaked for an hour in cold water
2 shallots, peeled, halved and finely chopped
1 medium carrot, peeled and finely chopped
4-5tbsp olive oil
2tsp Dijon mustard
1/2tbsp white wine vinegar
1/2tbsp chopped parsley
Salt and freshly ground black pepper

Put the trotter in a saucepan with the rest of the ingredients except the rabbit, cover with water, bring to the boil and simmer for 1 hour. Add the rabbit and continue simmering for another hour. Drain over a bowl. Strain the cooking liquid through a fine meshed sieve into a clean saucepan and boil until you have about 200ml left. Once the meats are cool enough to handle, remove all of the flesh from the bone, including trotter skin. Chop the skin into small pieces and the rabbit into even-sized pieces. Pack the meat into a terrine mould and pour the liquid on top.

Cover with clingfilm; leave to set in the fridge overnight. Meanwhile, make the dressing: cook the lentils in boiling salted water for 15-20 minutes or until tender; then drain. At the same time, gently cook the shallot and carrot in a tablespoon of the olive oil for a couple of minutes then remove from the heat and whisk in the mustard, vinegar and the rest of the olive oil. Add the lentils and parsley and season to taste. Leave to infuse for a couple of hours. To serve, cut a slice and serve with the lentils or with a salad and pickled gherkins.