• 100 g (3½ oz) cracked wheat
• 1.5 kg (3 lb 5 oz) rabbit, deboned, bones reserved
• 750 g (1 lb 10 oz) butter
• 2 bay leaves
• 3 thyme stalks
• 2.5 litres (87 fl oz/10 cups) chicken stock
• 200 g (7 oz) white carrots, thinly sliced
• pinch bicarbonate of soda (baking soda)
• grapeseed oil, to fry beer grains
• 100 g (3½ oz) samphire
• 50 g (1¾ oz) young almonds, peeled, blanched

Mirepoix

• 225 g (8 oz) white onion, chopped
• 100 g (3½ oz) carrot, chopped
• 100 g (3½ oz) celery, chopped
• 4 garlic cloves
• 1 bay leaf
• 3 thyme sprigs

Butter Emulsion

• 100 ml (3½ fl oz) white wine
• pinch of salt
• 250 g (9 oz) butter, softened

To make beer grains, put the cracked wheat and 200 ml (7 fl oz) of hot water in a saucepan over low heat. Cook, maintaining a temperature of 70°C (150°F) for 1 hour, agitating the grains every 5 minutes. Use a sugar thermometer to monitor the temperature. Strain and dry the grains on baking paper for 48 hours.

Preheat the oven to 85°C (185°F/Gas ¼–½). Place the whole back legs and belly of the rabbit in a roasting dish with the butter, bay leaves and thyme. Cover with foil and roast for 3 hours. When cooked, remove the meat from the leg bone, layer the leg meat over the belly meat and cover with a tray weighted with tins. Put it in the refrigerator for 24 hours: you want to compress the leg and belly meat together. Reserve the loin meat.

Meanwhile, preheat the oven to 160°C (315°F/Gas 2–3). Roast the rabbit bones in the oven for 15 minutes until golden. In a large saucepan over medium heat, put the chicken stock, roasted bones and the mirepoix ingredients. Simmer for 3 hours, then strain into a clean saucepan and bring to the boil, simmering for 15 minutes until reduced to a sauce consistency.

In a small frying pan, sauté the white carrot with the bicarbonate of soda until soft. Season and purée using a food processor.

Reduce the oven to 65°C (145°F). In a medium frying pan, sear the pressed rabbit meat then cook in the oven for 3 minutes.

Poach the reserved rabbit loin in the combined butter emulsion ingredients for 10 minutes.

Toast the beer grains in a little grapeseed oil in a frying pan for 1 minute until golden. Stir constantly. Strain off excess oil and reserve for plating.