Chorizo-stuffed Rabbit Recipe - Great British Chefs

Ingredients

• 2 rabbit saddles, with livers if the saddles come with them
• 200g of chorizo, (picante), skinned and chopped
• 1/4 onion, finely sliced
• rapeseed oil, for frying
• 16 slices of pancetta
• dill, chervil, alfafa sprouts and/or any other herbs you desire, to garnish
• extra virgin olive oil, for drizzling
• 12 large scallops, or 20 smaller ones
• 2 tsp rapeseed oil
• 2 knobs of butter
• sea salt
• 250g of sweetcorn kernels, (tinned), drained
• 50ml of double cream
• 100ml of chicken stock
• 1 fresh corn on the cob, ideally in its husk
• 1 tsp rapeseed oil