Wild rabbit and leek turnover with piccalilli | ShootingUK

Ingredients

• 100g of organic white leeks
• 30g of onion, diced
• 1/2 garlic clove, crushed
• 10g of butter
• 60ml of organic cream
• 1 tsp of chopped chives
• 4 slices of organic Cumbrian ham
• 2 200g free range rabbit saddles
• salt
• pepper
• 900g of white bread flour
• 165g of unsalted butter, diced and softened
• 500g of unsalted butter
• 45ml of lemon juice
• 12g of salt
• 6g of caster sugar
• 210ml of water
• 400ml of chardonnay vinegar
• 200ml of water
• 120g of sugar
• 1 tsp of English mustard
• 4g of turmeric
• 16 baby carrots
• 16 cauliflower florets
• 1 cucumber, diced
• 4 spring onions, cut into strips
• 100g of baby watercress, half reserved for garnish