Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Recipe: rabbit, birch tea, by Frances Atkins

03 October 2019
Recipe: rabbit, birch tea, by Frances Atkins

Wild rabbit is an economical and incredibly versatile ingredient with a highly sought after, rich but delicate flavour. The woody and leaf flavours of the birch are compatible with its environment, while the sweet potato and celeriac enhance the rustic nature of this dish.

Serves 4

1 whole large rabbit

Confit oil

½ onion, peeled and finely diced

10g celery, chopped

Zest of 1 lemon

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