Rabbit White Pudding with Burnt Apple Puree and Pickled Celeriac - The Salt Box

Ingredients

• 500g rabbit (minced)
• 300g pork belly minced
• 100g breadcrumbs
• 100g porridge oats (toasted if you want some extra flavour)
• 100ml cider vinegar
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• A good pinch of mace
• 2 teaspoons chopped thyme leaves
• 1 tablespoon chopped chervil
• 500g apples
• 100ml pale ale
• 35g butter
• Small pinch of ground fennel seeds
• A good pinch of salt
• A dash of cider vinegar
• ¼ of a small celeriac
• 1 red onion
• Juice of 2 limes
• Pinch of salt
• Pinch of sugar
• 1 tbsp of cider vinegar
• Pinch of mustard seeds
• 1 cardamom pod