Alison talks you through the full rabbit, explaining the saddle cut as the main feature of her dish and the legs for the rabbit rillette which she shreds and binds with creme fraiche from a local Irish supplier. You'll also learn how to sustainably forage wild garlic, the leaves of which Alison uses in the pea puree and the flowers for garnishing.
Irish cider - Cider-making in Ireland is over 2000 years old and the monasteries had a big part to play in its production over the years. There are over 70 distinct Irish varieties of apple trees that have been identified across Ireland with colourful names like the Bloody Butcher and Greasy Pippin. This Irish cider has a subtle tang which provides beautiful sweetness and acidity in equal measure.