(Serves four)

4 tbsps flour
Salt and pepper
1 rabbit, cut into 8 pieces, or 4 rabbit legs
2 tbsps olive oil
Small knob of butter
6 medium potatoes, peeled and quartered
2 onions, halved and sliced
6 rashers streaky bacon, chopped
4 carrots, cut into chunks
1 green apple, peeled, cored and chopped
1 tbsp Dijon mustard
250 ml dry (Strongbow) cider
Approx 400 ml chicken stock
Sprigs of fresh thyme or rosemary

Put the flour into a bowl and season well with salt and pepper. Roll the rabbit pieces in the flour and shake off the excess. Heat the oil and butter in a frying pan and brown the rabbit pieces all over, then put them into a large casserole, together with the potatoes.

Preheat the oven to 160˚C. Add the onions and bacon to the pan and fry until the onions start to soften, then stir in the carrots and apple and cook for two minutes. Add the mustard, cider and half the chicken stock, season with salt and pepper, bring to the boil, then pour the mixture into the casserole.

Give it a good stir and pour in enough of the remaining stock to just cover. Sit the sprigs of herbs on top, cover with foil and a lid and cook in the oven for one-and-a-half-hours.