Farmed rabbit, which I prefer, has a very mild flavour. It works best with flavours that are equally as mild so the meat is not overpowered. Artichokes are in season, so it's lovely to use them as ...

Season the rabbit pieces with salt and pepper and dust slightly with plain flour. Heat a glug of olive oil in a pan and fry the rabbit until it is brown all over. Set aside. Over a low heat, fry the ...

Rabbit with garlic, thyme and pears. Picture / Babiche Martens. 1. Preheat an oven to 150C. 2. In a frying pan heat the oil to a medium heat. Add the rabbit pieces, 3 or 4 at a time, and brown on all ...

To make the rabbit loin, sweat the onion without colour add the chopped tomatoes, sugar, coriander and vinegar reduce to a jam consistency when ready fill the rabbit loin. Braise for 40 mins until ...

Carlings are dried black peas, sometimes referred to as maple peas. They are traditionally eaten in the North on the fifth Sunday of Lent in a dish that rather resembles a pease pudding, made by ...