Emily's main course

Don’t Come Back Empty-handed

Rabbit, hodge podge pudding, turnips, carrots and potatoes

Serves 4

Ingredients

For the hodge podge pudding

6g/¼oz black peppercorns

5g/¼oz coriander seeds

5g/¼oz paprika

150g/5oz dried white breadcrumbs

500ml/17½fl oz pigs blood (75g/2½oz dried pigs blood, 500ml/17½fl oz water)

500ml/17½fl oz whole milk

225g/8oz cooked pearl barley

50g/2oz oats

250g/9oz beef suet

30g/1oz salt

For the hodge podge crumble

200g/7oz hodge podge pudding

8 For the rabbit

4 whole French farmed rabbits

For the rabbit sauce

2 rabbit carcasses, chopped

2 carrots

1 onion

1 bunch tarragon

½ bunch thyme

1 bay leaf

2 litres/3½ pints brown chicken stock

For the slow cooked leg

4 rabbit legs

1 large carrot

20g/¾oz unsalted butter

Pinch sugar

Salt

8 tarragon leaves

500g/17½oz caul fat

200g/7oz duck fat if using oven method

For the rabbit ‘banger’

4 rabbit loins, 200g/7oz each

1 large egg

50g/2oz double cream

4 tarragon leaves

15 green peppercorns in brine

Livers, kidneys and hearts from the rabbits

2 hog casings hard rod

For the pressed rabbit belly

2 rabbit bellies

Kosher salt

2 sprigs tarragon, leaves picked

1 bay leaf

4 all spice berries

3 sprigs thyme

30g/1oz protein glue

125g/4½oz duck fat

100g/3½oz plain flour

2 large eggs, beaten

150g/5oz panko breadcrumbs

For the braised snails

250g/9oz Hereford snails

½ onion

½ carrot

½ leek

1 bouquet garni

To finish:

1 garlic clove

40g/1½oz unsalted butter

3 sprigs parsley, leaves picked and chiffonade

For the sprout tops

500g/17½oz sprout tops

For the turnip puree

500g/17½oz turnips

Whole milk to cover

100g/3½oz unsalted butter

Turnip tops from the turnips

For the carrot puree

500g/17½oz carrots

150g/5oz unsalted butter

For the pomme puree

400g/14oz Maris piper potatoes

160g/5½oz unsalted butter

150ml/5fl oz whole milk

For the baby turnips

20 baby turnips with tops

500ml/17½fl oz water

2 handfuls hay

1 bunch thyme

For the baby carrots

20 baby carrots

100ml/3½fl oz water

50ml/2oz chardonnay vinegar

15g/½oz caster sugar

10 coriander seeds

For the ‘tiny’ potatoes

25 Pink Fir apple and Aura ‘tiny’ potatoes

2 sprigs thyme

1 bay leaf

For the garnish

100g/3½oz clarified butter

1 punnet micro tarragon leaves

1 punnet micro thyme leaves

Method

1. For the hodge podge pudding, grind the spices, making sure they are all well ground. Soak the breadcrumbs in the pig’s blood until completely softened, about 20 minutes. Mix all the ingredients together thoroughly and leave to stand for 1 hour, mixing every 15 minutes. Pour into a deep lined baking tray. Bake at 170°C/325°F/Gas Mark 3 for 1 hour 15 minutes. Leave to cool.

2. For the hodge podge crumble, finely chop the cooked hodge podge pudding. Place on a tray in the dehydrator, or in a low oven, and dry for 2 hours. Blitz to a 'soil' consistency.

3. For the rabbit sauce, roast the rabbit bones in a little oil in a heavy bottomed pan. Remove from the pan. Roast the vegetables and herbs in the same pan. Place all of the above in a stock pot and cover with brown chicken stock. Bring to the boil and simmer for 2 hours, skimming regularly. Then, pass through a chinois or fine sieve. Reduce to required sauce consistency.

4. For the slow-cooked leg, debone the rabbit legs. Peel the carrot and slice on the mandolin. Cut a piece of parchment and brush with melted butter. Lay the carrot on the buttered parchment and season with sugar and salt. Place another piece of buttered parchment over the top, slide into a vac pack bag and seal tightly. Cook at 95°C/200°F for 10 minutes. Alternatively, sandwich between two baking trays and place in the oven at 150°C/300°F/Gas Mark 2 for 15 minutes. Place in an ice bath to chill. Open up the rabbit legs and remove any sinew or veins. Lay the carrot and 2 tarragon leaves per leg inside and roll in. Wrap in caul fat and place in a vac bag with a little duck fat. Seal tightly and cook in a water bath at 65°C/150°F for 2 hours to order. Alternatively, preheat the oven to 150°C/300°F/Gas Mark 2. Melt the duck fat in a pan and add the rabbit. Cook in the oven for 1½ hours.

5. For the rabbit banger, trim the rabbit loins of any sinew. Place the mixer bowl in the fridge along with the loins, egg and cream. When all chilled, place the loins in the mixer and blitz to a smooth paste. Slowly, add the cream and egg. Rub the mixture through a fine drum sieve and place in the fridge until needed. Chiffonade the tarragon and chop the peppercorns. Trim the livers, kidneys and hearts, place in a bowl with a little oil and season with salt and pepper. Sauté the livers, kidneys and hearts in a hot non-stick pan then chill. Fold the peppercorns, tarragon and cooled offal through the rabbit farce mixture. Pipe into the hog casings and tie into 6cm long sausages. Set aside and cook for 20 minutes to order.

6. For the pressed rabbit belly, salt the bellies for 30 minutes with the salt, torn tarragon leaves, chiffonade of bay, allspice and thyme. Wash off and pat dry. Place one belly on cling film, dust with protein glue, and place another belly on top, repeating until all the bellies are used. Vac pack, or wrap tightly in cling film, and leave in the fridge to set for 4 hours. Cook in the waterbath at 65°C/150°F with a little duck fat for 1½ hours. Take the duck fat out of the bath and keep aside. Alternatively, place the bellies into the duck fat with the rabbit legs and also cook in the oven at the same temperature for 1½ hours. Chill. Cut the cooked bellies into cubes and pané in flour, beaten egg and panko breadcrumbs. Use the duck fat from cooking the bellies to deep fry the cubes at 180°C to order.

7. For the braised snails, place the snails, onion, carrot, leek and bouquet garnis in a saucepan and cover with water. Braise on the stove for about 4 hours. Pick down the snails and chop finely.

8. To finish the snails, finely chop the garlic. Foam the butter in a pan, add the garlic and, when fragrant, add the snails. Finish with a drop of water to emulsify and the parsley. Drain on kitchen paper.

9. For the sprout tops, prep and wash the leaves. Make a butter emulsion for cooking them in.

10. For the turnip purée, peel the turnips and wash well. Blanch in water. Finish cooking in milk and butter then season. Blitz to a smooth purée and pass through a chinois or fine sieve.

11. For the carrot purée, peel the carrot and cut into small dice. Cook in water and butter until tender. Blitz to a smooth purée.

12. For the pomme purée, cook the potatoes until very tender. Drain in a colander and season with salt. Pass through a moulis. Mix with the butter then pass through a drum sieve.

13. For the baby turnips, preheat the oven to 200°C/400°F/Gas Mark 6. Prep then blanch in hot water. Place in an oven tray covered in the hay and thyme. Bake for 20 minutes in the oven.

14. For the baby carrots, peel the carrots. Bring the water, chardonnay vinegar, sugar and coriander seeds to the boil. Drop in the carrots and cook them on a low heat until just tender.

15. For the baby potatoes, scrub the potatoes and cook them with the thyme and bay leaf in water until just tender.

16. To serve, melt the 100g clarified butter in a non-stick pan. Place the leg and banger in the pan and colour. Finish the baby carrots, turnips and potatoes in a butter emulsion. Cook the sprout tops. Heat the sauce. Warm the purées and place in squeezy bottles to plate up. Deep fry the belly and warm through the hodge podge crumble. Carve the legs and serve.