Ingredients

Ingredients For the sauce

• 500g/1lb 2oz rabbit bones

• 2 banana shallots, chopped

• 2 garlic cloves, chopped

• 50g/2oz tomatoes

• 1 sprig fresh tarragon

• 50ml/2fl oz armagnac

• 600ml/20fl oz chicken stock

• 50ml/2fl oz milk

• salt and freshly ground black pepper

• 5g/¼oz lecithin (optional)

For the apricot purée

• 250g/9oz apricot purée

• 3g agar-agar

For the rabbit

• 2 loins of rabbit

• salt and freshly ground black pepper

• 8 thin slices pancetta

• 1-2 tbsp olive oil

• 4 rabbit kidneys

For the squid ink sauce

• 1 tbsp olive oil

• 2 banana shallots, chopped

• 300ml/10½fl oz chicken stock

• 50ml/2fl oz double cream

• 100ml/3½fl oz squid ink

• 1 tbsp tarragon vinegar

For the potato nests

• 2 litres/3½ pints vegetable oil, for frying

• 400g/14oz Maris Piper potatoes

For the langoustine and lardo

• 8 langoustines

• 100g/3½oz lardo di colonnata, very thinly sliced

For the asparagus

• 2 asparagus spears, woody ends removed

• 20g/1oz butter

• salt and freshly ground black pepper

For the samphire

• 100g/3½oz samphire

• 50g/2oz sea aster

• olive oil

• salt and freshly ground black pepper

To serve

• 12 fresh whole almonds (optional)

Description

This Unusual Rabbit Main Course Is A Medley Of Fresh Flavours From Both The Earth And The Sea.

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