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Stir 200ml/7fl oz (scant 1 cup) of the vinegar into a bowl of water. Add the pieces of rabbit and let them soak for 30 minutes, then drain and pat dry.
Recent food scares may have put some caterers off the idea of serving pâté or parfait made from chicken liver or other offal, but it’s perfectly possible to use these ingredients safely as long as careful cooking and hygiene practices are followed. Michael Raffael reports
Seafood loves sweetness, which I think is because much of it has a slight sweetness of its own. There are many things that can be used to enhance this sweetness, such as pumpkin, parsnip, chervil tuber, peas and, as here, carrots.