(Serves 4)

2 saddles of rabbit
200 g soft white bread crumbs
2 or 3 grated pepper ġbejniet
Finely grated zest of a lemon
2 tablespoons flat leaf parsley, finely chopped
1 or 2 teaspoons lavender flowers
Gozo sea salt
10 sprigs of lavender, plus extra for garnish

• Remove the two fillets and flaps from each side of the backbone, scraping down from the backbone and over the ribs with a sharp knife. Place the two fillets from each saddle side by side, with the flaps overlapping, leaving a ‘channel’ to stuff. Slide 7 or 8 lengths of string under the meat, so that you will be able to tie the stuffed roll at intervals.

Mix the bread crumbs, cheese, lemon zest, parsley, lavender and a little seasoning, and if the mixture seems very dry, moisten it with white wine or mix in some lightly beaten egg, but not too much. Spoon this into the ‘channel’, lightly pressing it to fill the space. Bring the edges together and tie the stuffed fillets, pushing back any stuffing that escapes. Stuff the other two fillets in the same way.

Using a steamer put 600ml in the base together with the 10 lavender sprigs. Cover, bring to the boil, remove from the heat and let infuse for 10 minutes. Put the rabbit on the steamer rack, cover with a tight fitting lid and bring the water slowly back to the boil. Steam the rabbit for about 35 minutes. Remove from the heat and allow to rest before carving into slices and serving. The bones and trimmings can be used to make a stock in advance, and then a sauce while the rabbit is steaming. I like to serve this with wilted spinach and rice, with some lavender heads for garnish.