Rabbit Rissoles

Rabbit and cockles may sound like a strange mix but it works really well. The esteemed food critic Jay Rayner commented, ‘It raised an eyebrow on the menu but not on my plate’. The sharpness of the cockle dressing with the addition of a little tartare sauce cuts through the fried rissoles beautifully, and the sorrel finishes it with a zesty lemon flavour.