Embla’s rabbit rillettes, sage, sprouts and seeds

1.Soak mung beans in cold water for 8 hours, then drain, transfer to a jar and cover with muslin held in place by a rubber band. Rinse and drain a couple of times each day until sprouted (1-2 days).

2.For rillettes, preheat oven to 180°C. Remove legs from rabbit and cut mid-section into three pieces (see note). Arrange rabbit, pork, garlic and bay leaf tightly and evenly in a 2-litre baking dish. Add 300ml water, cover with a lid or tightly with foil and bake until meat can be pulled apart easily (13⁄4-2 hours). Leave uncovered to cool (11⁄2-2 hours). Remove bones, shred meat into a bowl, and add 250ml cooking liquid (discard remaining) and season to taste. Cover and refrigerate to chill (3 hours or overnight).

3.Preheat oven to 160°C and dry-roast pepitas on an oven tray until golden (10-15 minutes).

4.Heat butter in a frying pan over high heat, add sage leaves and fry until crisp (2-3 minutes). Drain on paper towels.

5.Remove rillettes from fridge and leave in a warm place to soften (45 minutes to 1 hour), then stir in parsley, sage, pepitas and sprouts and season to taste.

6.Heat a barbecue or char-grill pan to high heat. Drizzle bread with oil and grill until charred (1-2 minutes each side).

7.Serve rillettes with toast.