Serves four Ingredients Rabbit Chicken Egg Cream Parsnip Butter Carrots Savoy cabbage Bacon Shortcrust pastry Potatoes Knorr beef stock Red wine
Method Remove the loin from the rabbit and set aside. Make mousse from the chicken breast and add herbs and seasoning. Place the loin on the belly of the rabbit and top with mousse. Roll the belly around and wrap tightly in clingfilm. Cook at 68ºC for 25 minutes. Braise the legs and shoulders in the beef stock and cook until tender. Break the meat down and add a little braising liquid. Boil potatoes and then turn into creamy mash and place in piping bags. Roll out pastry and make four small tartlets, bake off and fill with the braised meat. Boil parsnips and then purée with cream and butter. Cook the carrots, finely chop the Savoy cabbage and cook, add smoked bacon and set aside. Cut rabbit into portions and place on cabbage. Add the parsnip purée to the plate along with the carrots. Warm the tartlet and finish with piped mash and the sauce. One of Simon Hulstone's 'Knorr Chef of the Year' winning recipes.