Licorice-flavored brown sauce (prepare the previous day): Place the rabbit bones, 1 celery stalk, 1/2 chopped onion and 1 roughly chopped carrot in a deep baking dish with a dash of vinegar and roast at 180°C for about 30 minutes. Remove from oven, place the entire contents in a deep saucepan, adding water to cover, the tomato paste and licorice. Simmer over very low heat for 12 hours at least and add water when necessary. Sieve into a bowl through a fine-meshed strainer and in addition, place the sauce back in the pan to thicken until almost caramelized.

Rabbit meatballs: Roughly chop the rabbit thigh and liver, and place in a saucepan with the second celery root, onion and carrot, all finely chopped. Sauté with a couple of tablespoons of olive oil and add the Navarino Icons Vinegar with Rosemary & Thyme, adjusting the thickness by adding water and seasoning to taste. Once the meat has cooked through and cooled, pass the mixture through a mincer. Shape into golf-sized balls, dip into the beaten egg and then the panko. Fry in olive oil preheated to 180°C for one minute, turning so they brown evenly.

Artichokes: Peel the artichokes removing the tougher outer leaves. Immerse the soft leaves and hearts in cold water and lemon. Strain and then dust with flour, frying them at 160°C. Remove to paper towels and season with salt and pepper.

Celery root: Clean the celery and sauté in a pan with a drizzle of olive oil. Add water and cook through. Puree with an immersion blender, season with salt and pepper and keep warm.

Plating: Season the rabbit fillet and sear in a pan with a couple of tablespoons of olive oil. Rest for 1 minute. Place on the plate and add a tablespoon of the olive bruschetta on top. Add the meatballs, artichokes, celery puree and licorice sauce. Top with a sprinkling of olive oil and Navarino Icons.

Andrea Fusco, 4 times Michelin star chef , Italian