Wild rabbit and leek turnover with piccalilli

Start by making the puff pastry - you can do this a few days before. Place the flour and the 165g butter into a food mixer and mix until fine. Add the 500g of butter and mix for 2-3 minutes until just combined. Whisk together the salt, sugar, lemon juice and water

Incrementally add the water to the flour and butter mix, mix until just combined. Remove the mix from the food mixer, lightly knead for 2-3 minutes, then form the pastry into a flat square

Wrap the pastry in clingfilm and leave in the fridge overnight to rest. Once the pastry has rested, roll into a long rectangle (1cm thick) then turn the pastry to landscape then turn both sides to meet in the middle, and fold one on top of the other. Repeat this process 4 times, turning the pastry clockwise each time

For the piccalilli - which can also be made ahead - place into a medium sized pan the vinegar, water and sugar and bring to a boil. Once the vinegar has boiled remove from the stove and add the English mustard and turmeric

Place the carrots into a medium sized pan of boiling water and season with salt. Cook for 2-3 minutes until the carrots are tender. Remove from the pan, place into iced water and drain

In a separate pan of boiling water, place the cauliflower and cook for 2-3 minutes until tender. Remove from the pan, place into iced water and drain

In a bowl, place the carrots, cauliflower, dices of cucumber, baby watercress spring onions and the vinegar mix. Mix all the ingredients well and leave to marinade for one day

For the turnover, first make the leek and onion stuffing. Split the leek in half, wash thoroughly in cold water and then with a sharp knife finely shred. Place the butter into a hot medium sized pan and melt. Add the leeks and diced onion and sweat for 3-4 minutes until the leek and onions are soft

Add the crushed garlic, cream, salt and pepper and cook for a further 4 minutes. Remove from the pan and leave to cool. Once cooled, mix in the chives and reserve, ready to make the turnover

Using a sharp knife, remove the loins from the rabbit saddles. Cut the loins in half to get four pieces 4cm long

Season the loins with salt and white pepper, equally divide the leek and onion stuffing mix between the four and place the stuffing on top of each loin of rabbit. Wrap each loin in Cumbrian ham

Roll out the rough puff pastry to ½ cm thick, cut the pastry into squares 11cm long by 11cm wide. Place the rabbit loins in the middle of each square and brush the sides with egg wash. Fold over the pastry, pinch the sides together being careful you don’t get air pockets, cut away any access pastry, and seal the sides together with the rear side of a fork

Make three small slashes on top of each turnover, place the turnovers onto a baking tray lined with greaseproof paper, cover with clingfilm and refrigerate for 30 minutes

Brush each turnover with egg wash and place in the oven at 200°C/gas mark 6 for 6 minutes or until golden

To assemble, place the turnovers in the middle of each plate and serve with the piccalilli and a garnish of baby watercress