For the stuffing
125g black pudding
50ml double cream
For the rabbit
16 slices of Serrano ham or proscuitto
boned saddle from 4 rabbits
salt and freshly ground black pepper
4 tbsp olive oil
2 carrots, peeled and diced
2 celery sticks, diced
6 tbsp dry white wine
1 tbsp butter
kidneys from the rabbit, if available
For the spinach purée
1 tbsp butter
2 shallots, finely chopped
200g baby spinach
splash of light stock or water
4 tbsp cream
Prepare a stuffing for the rabbit by remove the skin from the black pudding and putting it in a food processor with the cream. Blend until soft and spoonable.
Overlap the slices of ham on your work surface so that together they are slightly wider than the rabbit fillet. Lay the fillet on top and season well. Spread the black pudding mixture over the fillet. Roll the ham to encase the rabbit and stuffing.
Heat the oil in the pan and add the rolled fillet. Fry for five minutes or until brown and crisp.
Toss in the carrot and celery and fry for 2-3 minutes. Add the kidneys, if using, and fry for one minute, on both sides
Remove the pan from the heat. Lay the rabbit on a board to rest and spoon the carrot and celery into a bowl.
Prepare the spinach purée. Melt the butter in a small pan. Add the shallots and the spinach and fry until the spinach has wilted.
Transfer the spinach and shallot to a food processor, add a splash of stock or water and the cream and blend until smooth. Add more stock or water if the purée is too thick. Return the spinach to the pan and re-heat gently.
Put the rabbit pan back on the heat. Add the white wine and stir to collect the cooking juices from the rabbit. Tip the carrot and celery back into the pan. Stir in the butter. Slice the kidneys in half and add to the pan.
Slice the rabbit rolls into three pieces.
Place six rounds on each plate with a spoon of the spinach purée.
Scatter over the carrot, celery and kidneys and finish with a drizzle of the pan juices.