Rabbit: nose to tail

Preparation method

1. For the mustard sauce, whisk all the ingredients together in a small bowl until smooth. Season to taste with salt and freshly ground black pepper, then cover and set aside until ready to serve.

2. To make the sausages, heat a splash of rapeseed oil in a large frying pan. Fry the fennel seeds and shallot for 2-3 minutes until slightly softened. Transfer the mixture to a large bowl and combine with the rabbit offal and mince, the panko breadcrumbs, mustard seeds, herbs, truffle oil and cayenne pepper. Mix thoroughly and add more crumbs if the mixture is too wet. Season with salt and freshly ground black pepper.

3. Place a large piece of cling film onto a flat surface and lay a piece of caul fat on top. Divide the sausage mixture evenly and place onto the caul fat leaving a 2cm/¾in border. Fold to encase the mince mixture, then tightly roll into a sausage shape. Twist the ends tightly and secure with a knot. Wrap in cling film and place in fridge until ready to cook.

4. For the ballotine, pulse the pistachio nuts in a food processor until roughly chopped. Add the mustard powder and fennel leaves and pulse for 15 seconds until combined. Heat the butter in a hot pan, fry the mushrooms for 2-3 minutes and then add the nut mixture, Cook for a further one minute then transfer the mixture to a bowl. The mixture should be the consistency of sausagemeat; if the mixture seems a little loose gradually add pinches of panko breadcrumbs to thicken. Set aside to cool slightly.

5. Place the rabbit fillets between two pieces of cling film and beat with a tenderiser or rolling pin until the meat is just under 1cm/½in thick. Place two large pieces of cling film on a flat surface. Stretch the caul fat out into two 20cm x 20cm/8in x 8in pieces and place on the cling film. Arrange five slices of prosciutto on each piece of caul and close together to ensure there are no gaps. Lay the flattened rabbit saddles over the prosciutto, slightly overlapping each one, and spread the nut stuffing over. Roll up tightly, wrap in cling film and twist the ends to make a neat shape. Chill for at least 30 minutes before cooking.

6. For the parsnip purée, simmer the parsnips in a saucepan with the cream, milk, butter, lemon and bay leaves for 15-20 minutes, or until tender. Drain the parsnips, then blend in a food processor until smooth, adding a little more cream if the mixture is too thick. Season to taste with salt and freshly ground black pepper, then set aside and keep warm.

7. To cook the ballontines and sausages, preheat the oven to 220C/425F/Gas7. Remove the cling film from the ballotines and sausages and heat the rapeseed oil in two large ovenproof frying pans. Fry the ballontines and sausages in separate pans for three minutes until browned on all sides, then transfer the ballontines to the oven and cook for 12 minutes. Cook the sausages for a further five minutes on the hob, then transfer to the oven and cook for three minutes. Remove the pans from the oven and set aside in a warm place to rest.

8. For the offal toasts, combine the rabbit offal, liver, thyme and mustard powder in a small food processor and blend until smooth. Season with salt and freshly ground black pepper. Spread the mixture firmly and evenly onto two pieces of the bread and top with the remaining slices. Heat the clarified butter or ghee in a frying pan and fry the sandwiches for one minute on each side, basting with the butter as they cook. Cut each sandwich into four soldiers.

9. Cut the leaves off the radishes and trim off the tops and bottoms. Heat the duck fat and game stock in a pan until boiling. Add the radishes and cook for five minutes, or until just tender, then add the leaves and immediately remove the pan from the heat. Strain through a fine sieve, reserving a little juice to serve.

10. Slice the ballotines and sausages into even pieces. Place the radish leaves in the middle of each of four plates and top with the sliced ballotine and arrange the sausage and toast to one side. Make a quenelle or smear the purée onto the plates and drizzle with the reserved juices. Pipe the mustard sauce onto the plate and garnish with a few sprigs of watercress.

1-2 hours preparation time

1 to 2 hours cooking time

Serves 4