For the carrot puree, melt 20g butter until foaming and sauté leek until tender. Add carrots and cook for 3 minutes. Add wine and water and reduce. Remove carrot once tender, puree with 20g cold butter, sieve, season.
Boil swede for 10-15 minutes or until tender, drain. Toss in oil, sprinkle with thyme and roast until golden
For syrup, add leek, wine, garlic and thyme to a small saucepan. Bring to the boil and simmer for 10 minutes until thickened. Add mustard fruit liquid and cook another 3 minutes. Add lemon juice to taste
For rabbit, heat butter in a small frying pan until foaming and sauté leek and garlic until soft. Puree olives, add leek mixture and mix together. Place pancetta overlapping on a piece of cling film. Place rabbit loin on top. Slice a pocket in the rabbit loin and fill with olive mixture. Roll tightly in cling wrap and rest in refrigerator. Poach for 6 minutes, unwrap and roast in oven in 1 tablespoon olive oil.
Place a dollop of carrot puree and run down the plate. Slice 1 inch slices of rabbit and place beside carrot, arrange roasted Swedes and drizzle with syrup. Garnish with lemon thyme leaves and sliced mustard fruits.