Featured Recipe from The Ninth | Michelin Starred Restaurant in Fitzrovia, London

Hare Agnolotti, Jerusalem artichokes and Trompette

Serves 8

Hare mix

1 whole hare (Remove all the meat from the bones and chop the bones)

150g Lardo (Cut into 2cm cubes)

150g Rabbit livers

2 shallots (finely chopped and sweat in olive oil for 10mins)

1 clove garlic (crushed and sweat with the shallots)

50ml Brandy

Sprig thyme (leaves picked and chopped)

Pasta

300g pasta flour

3 egg yolks

2 whole eggs

20g Extra virgin olive oil

5g salt

Hare Sauce

Bones from the hare

2 carrots (chopped into 2cm pieces)

1 onion (chopped into 2cm pieces)

500ml red wine

200ml red port

2 juniper berries

1 star anis

2g Black peppercorns

1.5l chicken stock (fresh not stock cube)

Sprig thyme

1 bay leaf

50g Butter

Pickled Jerusalem artichokes

350g Rice vinegar

240g Caster sugar

250g Jerusalem artichokes (peeled and finely sliced on a mandolin)

To finish

100g Trompette mushrooms (Cleaned and washed)

1 bunch sage (pick the leaves and deep fry at 180C until crispy)

Grated parmesan

1. To make the sauce, pour some olive oil into a large saucepan then caramelise the hare bones for 5mins. Add the carrots, onions and cook for a further 5mins. Add the red wine, port, juniper berries, star anis, black pepper, thyme and bay leaf. Boil and reduce for 10mins or until the alcohol has reduced by ¾. Add the chicken stock and simmer for 1 hour. Take off the heat and pass through a sieve into a clean saucepan. Bring the sauce to the boil and reduce for 10mins or until you have the desired flavour and consistency. Whisk in the butter.

2. To make the hare mix, mince the hare meat, lardo and rabbit livers using a mincer attachment on a Kitchen Aid. Place this mix into a bowl and add the cooked shallots and garlic. Season and add the brandy and thyme. Check the flavour and seasoning by cooking a small amount in the oven and tasting.

3. To make the pasta, place the flour and salt in a food processor then slowly add the eggs and olive oil. Take the mix out of the food processor and knead for 5mins until the dough is smooth and elastic. Clingfilm the dough and rest for 1 hour.

4. To pickle the Jerusalem artichokes, warm the vinegar and dissolve the sugar inside. Pour over the sliced artichokes.

5. To make the agnolotti, roll the dough through a pasta machine until you can see your hand through the pasta sheet (setting 1 on the machine). Using a teaspoon place a small amount of the hare farce, equally spaced apart along the length of the pasta. There should be a gap of 3cm in between each spoon of farce. Carefully fold the pasta over the mix and seal the pasta around the farce. Using a pasta cutter wheel, cut in between each agnolotti. Place them on a lightly floured tray.

6. Cook the trompettes in foaming butter until crispy and drain on kitchen paper.

7. Cook the agnolotti in boiling salted water for 3mins, then place them in the hare sauce and boil for a further 1min. Spoon them into a bowl, place a few slices of artichokes on top and finish with the deep fried sage, crispy trompettes and grated parmesan.

Pickled mussels, peppers and chorizo

Ingredients

1kg Mussels

2 Shallot sliced

Sprig Thyme

1 clove Garlic

200ml White wine

1 Red onion diced

300g Chorizo diced

1 Red pepper diced

1 Green pepper diced

1 Red chilli diced

Basil oil

Basil julienne

50ml Sherry vinegar

Spicy paprika

Method

Cook mussels with a little wine, shallot, thyme, garlic and cool

Strain and reduce the liquor by 2/3

Sweat the chorizo, add the peppers, red onion, chilli and sweat a little

Deglaze with a little vinegar and remove from the heat and cool

Deglaze with a little vinegar and remove from the heat and cool Once cool mix with the picked mussels, add a little basil oil, season to taste

To serve mix through basil, and spoon into bowl and sprinkle with smoked paprika