Finely slice the streaky bacon and fry it in a hot pan until it

begins to crisp and brown.

• Tear or slice the braised hare flanks into small shards and

add them to the pan.

• Continue frying until the meat is golden and crisped

around the edges. Add the sliced confit shallot and sauce.

Remove from the heat and let the sauce cool slightly to

allow it to return to a glaze.

• Lay out the inner leaves of the Brussels sprout head,

using the tightest, neatest little cups you can find. Spoon

a teaspoon of leek fondue into each leaf. Top with the

hare flank mixture. Finish with a small scattering of finely

chopped herbs or your chosen garnish. We went with

rosemary flowers. Serve immediately