A great rabbit casserole, dark, boozy and rich from Chef Mark Lloyd served with fennel flatbreads and wild rice
Emily Watkins from The Kingham Plough, Oxfordshire http://www.thekinghamplough.co.uk shares an inspiring homemade salami recipe, including a method for making a red onion and sloe gin marmalade for good measure. If you have ambitions to make your own charcuterie then this recipe is a great place to start.
The key to this dish is using freshly ground spices. We use an old coffee grinder that belonged to my mother. They can be picked up in car boot sales for next to nothing these days and are incredibly useful.