Ingredients

• 40gbutter
• 1/2leek, sliced
• 2carrots, peeled and diced
• 50mlwhite wine
• 250ml water

• 1swede, peeled and 2cm cubed
• 20mlextra virgin olive oil
• 1sprig lemon thyme, leaves

• 1/2leek, finely sliced
• 150mlwhite wine
• 1clove garlic
• 1 spriglemon thyme
• 30ml mustard fruit liquid
• 20ml lemon juice

• 20gbutter
• ½leek
• ½clove garlic
• 3olives, pitted
• 4x pancetta
• 1rabbit loin
• 1tablespoon olive oil
• Lemon thyme leaves, to garnish
• Pear mustard fruit, thinly sliced, to garnish

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Method

• Preheat oven to 180⁰C.
• 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.