Begin by preparing the marinade. Add the onion, garlic, maní, huacatay, coriander, parsley, cumin, canchita, beer, olive oil and salt to a blender. Blitz on a high speed until very smooth and set aside

If not already butchered, clean and debone the rabbits so you are left with the loins with French trimmed ribs. Use the remaining legs and joints for another dish of your choice

Season the meat of the loins generously with salt, then cover in the marinade. Leave to marinate in the fridge overnight, or for 12-24 hours

Preheat the oven to 100˚C

Melt the chocolate in a bain marie, then add the crushed biscuits and stir through thoroughly to combine. Spread out onto a large baking tray and place into the oven for 30-40 minutes until evenly toasted and dry

Remove from the oven, allow to cool then store in an airtight container until required

To prepare the kale, ensure it is thoroughly washed and torn, or cut into bite-sized pieces. Cook in heavily salted boiling water for 2-3 minutes, then strain and toss in a little olive oil to coat

Before cooking the rabbit, remove from the marinade and use some butchers' twine to bend and hold each loin in a circular shape, so both ends of the loin are touching

Add a small dash of olive oil to a hot pan, add the rabbit and brush over a little marinade during the initial part of the cooking process. Cook for 3-4 minutes on each side, or until cooked through and golden brown all over

While the rabbit is browning, use a sharp vegetable peeler or mandoline to slice the carrot into very thin strips

Arrange the rabbit, crumb and kale onto each plate and drizzle with some cooking juices from the pan. Garnish with the strips of carrot and some edible flowers. Serve immediately