This recipe is based on Lancashire hotpot, in which the meat is layered with sliced potatoes, onions and mushrooms, then cooked in stock.
3 tbsp olive oil, plus extra for brushing
1 oven-ready rabbit, cut into legs, shoulders and 2 loins (discard the ribcage as it’s very bony)
250g pack small flat mushrooms (portabellini), thickly sliced
1kg/2lb 4oz large potatoes, thinly sliced
3 Spanish onions, halved and thinly sliced
1 tbsp chopped fresh rosemary
600ml/1 pint strong-flavoured chicken stock
Savoy cabbage, to serve
Takes 2¼ hours • Serves 4
1 Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, flameproof casserole dish, add the rabbit pieces and fry them briefly until browned. Lift the rabbit from the dish on to a plate, add the mushrooms to the dish and quickly stir-fry. Remove the mushrooms to a plate and turn off the heat.
2 Layer half the potatoes in the dish then, seasoning with salt and black pepper as you layer, top with half the onions, mushrooms and rosemary, then top with the rabbit. Now follow with the rest of the onions, mushrooms, rosemary and a neat layer of potatoes. Pour over the stock and brush the potatoes with oil.
3 Put back on the heat and bring to the boil, then cover and put in the oven for 1¼ hours. Remove the lid then return to the oven at 220C/200C fan/gas 7 for 30 minutes more to brown the top. Serve with Savoy cabbage.
Per serving 544 kcals, protein 42g, carbs 58g, fat 18g, sat fat 4g, fibre 7g, sugar 11g, salt 1.04g