Wild rabbit, almond and saffron pastilla - The Field

Ingredients

• 1 whole “oven ready” wild rabbit jointed into 4
• 1 tbs olive oil
• 1 onion, peeled and thinly sliced
• 2 garlic cloves, peeled and finely chopped
• 1 tsp ground coriander seed
• 1 tsp turmeric
• 1 tsp ground cinnamon
• 1 tsp ground cardamom seeds
• Pinch of dried chilli
• 2cm ginger, peeled and finely chopped
• 400ml light game or chicken stock
• 1 pinch saffron mixed with 50ml boiled water
• 1 egg, lightly beaten
• 1 tbs finely chopped parsley
• 1 tbs finely chopped coriander
• 2 tsp orange blossom water (if you have none, use the juice of 1⁄2 orange)
• 1 tbs sunflower oil
• 4 sheets filo pastry
• 75g butter, melted
• 2 dsp whole almonds, skin on
• 1 dsp butter
• 1 tsp icing sugar plus a little extra for serving
• 1 tsp ground cinnamon plus extra for serving
• 1 red or green chilli, finely chopped
• 1 tsp ground cumin
• 1 tsp tomato paste