Heat a glug of olive oil in a saucepan big enough to hold the rabbit in one layer, add salt & pepper & garlic, 2 sprigs of rosemary, the wine and the stock.Put a lid on the pan and simmer for ...

Rabbit is a lean and economical meat. Here it is roasted with an aromatic tomato sauce, for a succulent dinner for two. Lay the ham out on cling film and cover with the basil. Lay the rabbit loins ...