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Ingredients: 1 Pinch(s) Saffron strands 1 1/4 Liter(s) Beef stock 1 Pinch(s) Ground nutmeg 1 Pinch(s) Ground ginger 250 Gram(s) Spinach leaves 150 Milliliter(s) Double cream 1 Tablespoon(s) Chopped fresh parsley 1 Beef tomato 60 Gram(s) Butter 500 Gram(s) Arborio rice 850 Milliliter(s) Chicken stock 125 Milliliter(s) White wine 1 Tablespoon(s) Peeled and sliced ginger 3 Tablespoon(s) Chopped mixed fresh herbs 2 Rabbit loin fillets 1 Tablespoon(s) Olive oil 7 Tablespoon(s) Blackberry jelly 100 Milliliter(s) Red wine 1 Dash(s) Sherry vinegar 1 Tablespoon(s) Chopped fresh mint 2 Oranges, peeled Directions: Preheat oven to 220c/425f/Gas 7. 1 Place the saffron in 1 tbsp boiling water and allow to stand for a few minutes. Heat 1 litre/1 3/4 pints beef stock in a pan, add a pinch each of ground nutmeg and ginger and stir. Add half the spinach and cook for 2-3 minutes. 2 Stir in the cream, bring to a simmer and season. Pour the soup into a food processor and blitz until smooth. Serve in bowls, garnished with the parsley. 3 Cut a slice off the top of the tomato, scoop out the centre and reserve. 4 Place the tomato 'shell' on a baking sheet, add 10g/ 3/4oz butter in the centre, season and cook for 10 minutes. 5 Heat 25g/1oz butter in a pan, add half the rice and cook for 2-3 minutes. Add the chicken stock and simmer for 5-6 minutes. 6 Add the reserved tomato flesh, wine, sliced ginger and soaked saffron and cook for 10 minutes, until the rice is tender. Season. Before serving, stir in the mixed herbs and remaining spinach. 7 Trim the excess fat off the rabbit loins and season. Heat the olive oil in an ovenproof frying pan, add the rabbit and quickly brown all over. 8 Transfer the pan to the oven and cook for about 5-6 minutes, or until cooked to taste. 9 Heat 200ml/7fl oz beef stock in a pan with 1 tbsp jelly, 2 tbsp red wine and a dash of sherry vinegar, bring to the boil, simmer rapidly to reduce liquid by about half and season. 10 Remove the rabbit from the oven, rest it for a few minutes and slice it on the diagonal. Serve the rabbit with some risotto and pour over the gravy. Fill the baked tomato with risotto and return to the oven for 3-4 minutes. Serve on a plate with any remaining risotto in shallow bowls. 11 Heat 25g/1oz butter in a large saute pan. Add the remaining rice and cook for 2-3 minutes. 12 Add the remaining jelly and red wine and 600ml/1 pint boiling water and simmer for 15 minutes, until the rice is tender - add a little more water to the pan if necessary during cooking. 13 Stir in the chopped mint and spoon into a shallow bowl, arrange the orange segments on top and sprinkle over a little caster sugar. Per serving: 1415 Calories (kcal), 32g Total Fat, (23% calories from fat); 26g Protein, 218g Carbohydrate, 66mg Cholesterol, 9867mg Sodium Food Exchanges: 12 1/2 Grain(Starch), 0 Lean Meat, 1/2 Vegetable, 1 Fruit, 6 Fat, 0 Other Carbohydrates
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