•        250g streaky bacon

•        1 wild rabbit, skinned and jointed (1.5-1.8kg)

•        Chopped vegetables – whatever your veggie plot has to offer you – a few cloves of garlic, a large onion, three good sized carrots and a stalk of celery

•        Herbs (thyme, parsley, bay leaf)

•        600ml stock and glass of white wine

Cut the bacon in to cubes and fry it in some oil – remove to a casserole dish.  Fry the rabbit pieces until golden brown.  Add to the casserole.  Throw the veggies in to the pan and get the juices from the cooked meat all over them before putting them in with the meat.  Deglaze the pan with the stock and pour that in to the casserole with the wine.  Add the chopped herbs and season.  Bring to the boil, cover and transfer to a hot oven for 90 minutes.  Serve with mashed spuds.  Yum.