- about 400g rabbit joints (or 250-300g diced rabbit meat)
- 3 tbsp plain flour, plus a little extra for dusting
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 small-ish leek, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 150ml medium cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 500ml chicken stock
- 4 tbsp double cream
- 1 tbsp wholegrain mustard
- 1 sheet ready-rolled shortcrust pastry (all-butter has the best flavour) - if you don't want to lattice the top of your pie, just use ½ a sheet
- 1 egg, beaten, for glazing
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g baby carrot
- 140g radish
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 140g pea
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 25g butter, diced
Butter is a dairy product made from separating whole milk or cream into fat and…
- few pinches of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
Toss the rabbit joints (or diced meat) with half the flour and some seasoning. Heat half the oil in a flameproof casserole dish and brown the meat on all sides. Lift out the meat, add the remaining oil, the leek and fennel seeds, and fry gently until softened. Stir in the remaining flour until it has disappeared. Add the cider and scrape up any stuck bits on the dish as it comes to the boil, then add the stock, return the meat to the dish, and bring to a simmer.
Cover and cook for 40-45 mins until the rabbit is really tender and falling from the bone. Lift out the meat and, while you’re shredding it from the bones in big chunks (if you’ve used joints), boil down the cooking liquid to about a third.
Stir the cream and mustard into the liquid, taste for seasoning, then stir the rabbit back in. Spoon into a small pie dish or baking dish.
Heat oven to 200C/180C fan/gas 6. Stick a thin strip of pastry around the edge of the dish. Slice the remaining pastry into 2.5cm-wide strips with a floured knife, then weave into a tight lattice. Lift up carefully, using a rolling pin to help you, then stick on with a little beaten egg. Trim the edges to finish. Brush the top with more egg and bake for 25 mins until golden.
Meanwhile, bring a saucepan of salted water to the boil. Add the carrots for 2 mins, then the radishes for 2 mins, followed by the peas for 1 min. Drain. When the pie is done, melt the butter in a small frying pan. Add the drained veg with the sugar, turn up the heat and fry to caramelise a little. Serve immediately alongside the pie.