An Easter Sunday special, from Spain. Presented by Romina

1 Kg Rabbit, With Liver	2 Bay Leaves
250 Grs Pork, Chopped	1 Teaspoon 4 Spice
250 Grs Bacon	Salt & Pepper, To Taste
4 Strips Bacon	Fresh Bread Slices
200 Grs Flour	Lettuce
1 Egg	Oil
1 Dl Brandy	2 Cloves Garlic
I Bunch Thyme	Gurkins

Ask the butcher to de-bone and chop up the rabbit into cubes.
Place in a glass pie dish and add the chopped liver, the chopped leaves and spices
sprinkle with brandy and mix well. Cover and store in fridge for 4 hours.
chop the pork and mix with the rabbit. Add the beaten egg and stir.
line the walls and bottom of a bread mold with bacon strips and fill with rabbit mix
press dwn lightly with aspoon and cover.
mix the flour with two tablespoons of water. Form a spiral and cover the edges of the mold -
Cook standing in a pan of hot water , in a moderate oven for 70 minutes. leave to cool and store in fridge for 12 hours.
remove from mold and serve with slices of fresh bread and a salad made from lettuce, garlic, gurkins, oil, salt to taste.