James Mackenzie serves up a supreme surf and turf dish, combining wild rabbit from the land and plump langoustines from the sea. The wild garlic and Parmesan pairs perfectly with the filling, while the moreish Jerusalem artichoke crisps round off this rabbit and wild garlic recipe exquisitely.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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Preheat the oven at 150°C/gas mark 2
Place the rabbit, vegetables and thyme in a large deep tray and pour over enough stock to cover. Place a foil lid over the tray and braise in the oven for around 1-2 hours, or until the meat is falling away from the bone
1 rabbit, large, wild and dressed
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 celery sticks, chopped
1 sprig of thyme
Remove from the oven, strain the stock into a pan and reduce by two-thirds. Add the cream and simmer until it reaches a nice creamy sauce consistency, season and set aside
100ml of double cream
Once cool, pick all of the meat from the rabbit and place in a bowl. Peel the cooked langoustine and remove the black entrail from the back of the tails. Set aside until needed
8 langoustines, cooked
To make the crumble, peel the Jerusalem artichokes, thinly slice 3 and chop the remaining into 2cm cubes. Boil the diced artichokes in salted water until al dente, refresh under cold water and drain
500g of Jerusalem artichoke
Deep-fry the sliced artichokes at 160°C for 3-4 minutes until crispy. Drain the artichoke crisps on kitchen paper and sprinkle with salt
Finely shred the wild garlic leaves and place half in a food processor with the parsley and breadcrumbs. Blitz until green then place in a bowl
2 2/3 handfuls of flat-leaf parsley
100g of white breadcrumbs, fresh
10g of wild garlic leaves
Add the melted butter to the bowl and mix to moisten, then add the Parmesan to form a light crumb
50g of butter
50g of Parmesan, finely grated
Add the rabbit meat to the sauce with the diced artichokes and the remaining garlic leaves. Bring to the boil, reduce the heat and add the langoustine tails. Warm through on a low heat, but don't overcook them or they will become tough
Divide the mix between 4 ovenproof dishes and cover with some of the wild garlic crumble. Place under a hot grill to brown the crumble topping for around 1-2 minutes
Serve each crumble with a little dressed salad leaf topped with the crunchy artichoke crisps
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