Sous vide saddle of rabbit with carrot, dill and camomile broth

Preheat the oven to 180°C/gas mark 4

First, make the consommé for the camomile broth. Roast the chicken wings in the oven until golden brown and caramelised

Colour the vegetables in a deep saucepan and add the chicken wings. Cover with the chicken stock, season with salt and cook for 1 hour. Pass through a fine sieve and leave to cool in a deep pan – you should be left with approximately 1 litre of stock

Preheat a water bath to 88°C

For the dill oil, bring a saucepan of water to a brisk boil and blanch the dill for 30 seconds. Refresh immediately under cold running water and drain thoroughly. Place the drained dill in the middle of a tea towel and wring out the moisture

Place the dill in a liquidiser with the rapeseed oil and blitz for 4–5 minutes. Hang a muslin cloth over a jug, pour in the dill oil and leave in the fridge for the oil to drip through. Store in an airtight container until ready to serve (this will keep for several days in the fridge)

For the carrot purée, place the sliced carrots, carrot juice and a pinch of salt and pepper in a vacuum bag. Seal in a chamber sealer and cook in the water bath for 1 hour and 30 minutes

Remove from the water bath and tip the contents of the bag into a liquidiser. Blitz until smooth and pass through a fine sieve. When ready to serve, carefully reheat the carrot purée and check the seasoning

To prepare the rabbit, bring a large pan of lightly salted water to a rolling boil, drop in the spinach leaves and blanch for 1 minute. Refresh under cold running water and drain thoroughly. Spread the leaves out on a clean kitchen towel and pat dry

Preheat the water bath to 55°C

Spread out a large piece of cling film on a work surface. Lay out half of the Iberico ham and cover with half of the spinach leaves. Place two of the loins side-by-side on top of the spinach

Draw the cling film up from one end and roll to produce a tightly wrapped ballotine. Tie each end of the cling film as tightly as possible. Repeat with the rest of the ham, spinach and loins

To make the camomile broth, warm 570ml of the chicken consommé with the camomile flowers in a pan over a medium heat. Remove from the heat and set aside to infuse for 1 hour

Pass the broth through a muslin cloth and season lightly with salt and freshly ground white pepper. Store in the fridge until needed

Place the cling film wrapped loins in a vacuum bag and seal in a chamber sealer. Cook in the water bath for 35 minutes

Remove the loins from the water bath and carefully remove the cling film. Pat the rabbit loins dry with kitchen paper

Heat a dash of oil in a medium frying pan and fry the loins until coloured all over. Season with sea salt flakes and freshly ground black pepper and set aside

Heat a little oil in a frying pan and colour the baby carrots. Add a knob of butter and reduce the heat slightly so the butter is foaming but doesn't burn. Season with salt and cook for 3–4 minutes, or until the carrots are cooked through

Meanwhile, cut the cheese into 4 pieces and blowtorch the top until caramelised

To serve, spoon some carrot purée onto each plate and place slices of rabbit loin on top. Garnish with the baby carrots, a few spots of dill oil and a spoonful of camomile broth