November: Our recommendations on the menu this month

What we’ve been eating: Rabbit ballotine, runner beans, Tewkesbury mustard and baby gem

Rabbit meat is relatively low in fat and high in protein. We blend the leg meat along with cream, garlic and herbs into a mousse, which runs through the centre of two fillets that we roll up into a ballotine and chill. Once it’s firm, we cook it slowly in a water bath, and then pan-roast it and baste it in foaming butter.

We serve the ballotine with boiled runner beans, pickled mustard seeds from Tewskesbury – reputedly the finest mustard in England – a cannellini bean purée, baby gem lettuce, and a rabbit sauce made from stock, mustard and cream.

What we’ve been drinking: 2018 Ferrer Bobet Vinyes Velles, Priorat, Spain

This wine has a perfumed nose of blackberries, black liquorice, violets, black cherries and espresso, with a full-bodied taste of silky tannins. Clear, with flavours of wonderfully ripened fruit and a fine-tuned intensity, it’s decadent but precise and focused, and pairs beautifully with our dry-aged sirloin, served with couscous and cauliflower.

Carignan and Grenache are grown on century-old vines on steep slopes, called ‘costers,’ in Priorat, located in one of the highest areas in the region, which contributes to the ideal ripening of the grapes. The slate soil, called ‘llicorella’, lends it its minerality and special character.