Whole Rabbit: Offal-Stuffed Saddle in Parma Ham, Pan Fried Loin, Courgette Flower, Crispy Foreleg, Pea Puree, and Rabbit Sauce. 

Georgia, a junior sous chef who grew up in France and has lived and worked in Spain and Italy, created an Italian-Mediterranean whole rabbit dish. {name}: "There's a lot of Italian in this dish. I'm using the whole rabbit. I'm going to stuff the saddle with the offal, roll it up, wrap it in Parma ham with sage leaves. That's kind of to imitate a bit of a saltimbocca alla Romana. I'm cooking down the leg meat in the pressure cooker and mixing it with some herbs and some preserved lemon to stuff a courgette flower with it. I'm going to deep fry the forelimbs in tempura batter." When asked whether she'd eaten deep fried rabbit foreleg before: {name}: "I had to try it, yeah." {Judge}: "What are they like?" {name}: "Crispy." A judge noted the challenge: {Judge}: "Georgia's got quite a lot of technique and skill going through her dish, but it's the amount of work she's given herself. Once again, it's going to be about timing. There's no fat on a rabbit at all, so you have to be very careful and very delicate in the way you cook it." Georgia: {name}: "I hope that they see I'm trying to be creative with the use of the whole ingredient. And it will probably give people a laugh at home to watch the judges eat some eyeballs." She also noted: {name}: "My mum even said I should have had a few raisins on the plate and pretend I was using the droppings as well. I didn't go that far." The narrator described the finished dish: junior sous chef Georgia's dish was offal-stuffed rabbit saddle wrapped in sage and Parma ham, pan fried rabbit loin, pea puree, fried courgette flower stuffed with rabbit leg meat, deep fried rabbit foreleg topped with a fried rabbit eye, finished with a rabbit sauce.