We salt and pepper the rabbit legs and wrap them in slices of English bacon. Cover the thighs with water, add sprigs of fresh thyme. Bake with the lid closed according to step 1. Before starting step 2, open the lid, drain the liquid and finish baking according to step 2. We prepare a light roux from butter and plain flour. Pour the liquid from rabbit legs over the roux and mix in a smooth sauce. Add both mustards to the sauce and season with salt. Boil for about 20 minutes, stirring occasionally. Cut the radishes into quarters, cut the spring onions diagonally into pieces about 5 cm long. Salt the radishes and pour olive oil over them. Place the grill plate in the combi oven and start preheating to heat up the grill plate. After preheating, add the radishes and grill, after 3 minutes add the spring onion.