Fenland leek, smoked bacon and rabbit rillette with Parma ham. Fennel and Heirloom beetroot slaw, devilled quail egg. Crispy confit rabbit and creamy chive truffle vinaigrette.


1 leg of rabbit

1 tsp fresh basil

1 tsp fresh thyme

1 clove garlic

1 shallot diced

2 bay leaves

50ml balsamic vinegar

100ml olive oil

100ml duck fat

150g boiled potatoes

250g cooked leeks finely diced

200g cooked smoked bacon finely diced

200g rabbit saddle pan-fried and chopped into small pieces

8 slices Parma ham

1 tbsp. chopped fresh parsley

Salt and Pepper

200g cream cheese

1 tsp cayenne pepper

2 whole fennel

2 fresh red beetroot

2 fresh golden beetroot

250g mayonnaise

12 Quail eggs

1 tsp grain mustard

1 tsp mayonnaise

10ml double cream

20g chopped chives

1 tsp truffle oil

50ml olive oil

25g French mustard

1. Place rabbit leg into ovenproof dish, add basil, thyme, garlic, shallots, bay leaves, balsamic vinegar and olive oil. Leave overnight, melt the duck fat the next day, pour over duck leg and cook for approx. 1& ½ hours. Once cooked, remove leg for the oil and put aside for ½ an hour. Remove skin and discard and pick meat from bone, put to one side.

2. Place cooked leeks, smoked bacon, chopped rabbit saddle, cayenne, parsley and cream cheese into a bowl and mix well to combine, season with salt and pepper. The mixture needs to be of a firm consistency.

3. Put 2 slices of Parma ham side by side, divide leek mixture into 4 equal amounts and roll into cylindrical shape, place on ham and roll up. Wrap in cling film and place into fridge to set slightly.

4. Boil quail eggs for approx. 3 mins, plunge into cold water and peel carefully. Cut eggs in 1/2, remove yolk and place into a bowl along with the grain mustard and mayonnaise, mix well and replace into egg.

5. Remove core from the fennel and finely shred. Peel and slice beetroot, then finely shred. Place into a bowl and mix with the remaining mayonnaise.

6. Finely chop rabbit leg and mix well with the mashed potato, shape into a ball and panfry until crisp and golden.

7. Combine the cream, truffle oil, olive oil, chives and French mustard in a bowl and mix well.

8. To serve: Cut the ends off the rillettes and then cut in ½. Place in the centre of the plate, put 3 of the halved quail eggs around the plate. Place slaw just off centre at the top of the plate, topped with the crispy confit. Drizzle vinaigrette around the plate.