Mountain rabbit 2.0 on vacation in Mexico

To prepare the rabbit sauce, begin by reducing the rabbit stock by a third in a large saucepan. Add the spices and reduce until thick enough to coat the back of a spoon, then pass through a sieve to remove the spices and whisk in 50g of dark chocolate. Set aside until ready to serve

For the pickled peppers, bring the vinegar, water and honey to a boil in a pan, then remove from the heat and allow to cool completely. Meanwhile, char the red bell peppers either on a gas hob or under a very hot grill until completely blackened, then place in a bowl and cover with cling film. When the peppers are cool enough to handle, rinse them under cold water until all the charred skin is washed away. Cut the skinned peppers into julienne and add to the cold pickling liquid

Preheat the oven to 180°C/gas mark 4

Scrub the carrots and parsley roots, making sure to remove all the dirt and grit, then pat dry. Toss the vegetables in olive oil and salt and roast in the oven for 30 minutes or until tender. Slice lengthwise and cut the pieces diagonally

For the bean salad, place the brown beans in rapidly boiling water for 9 minutes, remove from the heat and allow the beans to gently cool in their cooking liquid. Finely slice the beans and mix with the peanuts, lovage, black garlic and berbere spice mix. Pour the peanut oil in a deep pan and heat to 170°C, then fry the basil and nasturtium leaves until crisp and drain on kitchen paper. Set aside

To cook the rabbit, preheat a frying pan over a very high heat with 1 tbsp of oil, then sear the rabbit loins on both sides, approximately 1 minute on each side. Lower the heat to medium, add the brown butter and use it to baste the rabbit until just cooked through, approximately 3 minutes on each side. Remove the rabbit from the pan and leave to rest for a few minutes, but reserve the brown butter

To serve, gently reheat the carrot and parsley root in the brown butter. Place a small spoonful of the pickled peppers in the bottom of each bowl, then cover with 2 spoonfuls of the rabbit sauce. Slice the rested rabbit loin and place 3–5 pieces in the centre of each bowl. Cover the pieces of loin in the brown bean salad, then garnish with the fried basil and nasturtium and a few petals from the hibiscus flower. Grate a small amount of the dried black garlic over the top to finish