Hare - cauliflower - braised nuts - chocolate – watercress

Hare ragu

1. Sweat off the mince for 5 minutes
2. Add the vegetables, then the tomato puree
3. Cook off for 10 minutes
4. Add the stock
5. Reduce to a low heat and cook for 2 hours

Cauliflower puree

1. Place cauliflower in a pan and cover with coconut milk, cook until soft, season, blend and strain

Pickled cauliflower

1. Slice florets of cauliflower to a thickness of 1.5mm
2. Season with salt, sugar and white wine vinegar
3. Compress

Pickled celeriac

1. Follow the same method as above, for pickled cauliflower

Braised nuts

1. Place the nuts in a pressure cooker and just cover with the hare stock
2. Cook on full pressure for 15 minutes
3. Allow to cool
4. Then add the sultanas and leave to bloom

Chocolate

1. Warm to 42 °C and emulsify