Instructions: Preheat oven to 220c/425f/Gas 7.

1 For the Soup: Reserve 2 stalks celery, place the rest in a centrifugal juicer and process to make juice. Add 2 cloves chopped garlic, chopped parsley and 1/2 green chilli.

2 Slice the remaining celery, heat 25g/1oz butter in a pan, add the celery and cook for a minute. Add the celery juice and heat through. Stir in the chopped chervil, 2 tbsp chopped chives and season. Serve in bowls with bread.

3 For the Risotto: Heat 25g/1oz butter in a large pan. Add half the rice and cook for a minute, add the vegetable stock and simmer until rice is tender.

4 When the rice is tender, add the sliced beetroot, chopped mixed parsley and chervil, 2 tbsp chopped chives, chopped oregano and season. Pile the risotto onto a plate and top with the creme fraiche.

5 Place the bunch of parsley in a mini food processor with the olive oil, remaining garlic and chilli and blitz until combined. Stir into the breadcrumbs. Dust the rabbit in the flour, dip in the beaten eggs, then coat in the breadcrumb mixture.

6 Heat an ovenproof frying pan, add the rabbit and cook for 2-3 minutes on each side. Transfer the pan to the oven and continue cooking for 10-15 minutes, or until cooked through.

7 Cook the remaining rice according to the packet instructions, adding the stock cubes to the cooking liquid. When cooked, drain the rice and transfer to a bowl. Add the chilli powder, turmeric and ground ginger and season.

8 Spoon half the rice onto a plate and sit one rabbit loin on top. Place a cooking ring on a plate and fill with the rest of the rice. Slice the remaining rabbit, remove the cooking ring and place the rabbit slices on top of rice.

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