Rabbit Crumble with Wild Garlic Crust

The rabbit, langoustine and Jerusalem artichoke work perfectly together. We finish the dish with artichoke crisps that we make immediately before each service. They rest on top of the pass underneath the heat lamps keeping them warm, but we always have to make plenty because they all tend to be eaten by me during service. If wild garlic isn’t available you can use garlic cloves and parsley instead.