rabbit loin with prunes & pancetta – serves 4 as an appetiser

4 loins of rabbit
6 prunes, sliced into 3
20 slices pancetta

Preheat oven to 225C

With a sharp knife slit the rabbit loin horizontally, not all the way through, and fold open.

Stuff with the prune slices and wrap each loin tightly in 5 overlapping slices of pancetta

Wrap these rolls tightly in foil twisting each end of the foil to form a compact roll

Transfer to the oven for 8-10 minutes, turning 180 degrees after 4-5 minutes

Once cooked, leave to rest for a few minutes. Unwrap from the foil. Put 4 cocktail sticks vertically into each loin and slice between the sticks to form one-bite sized pieces

Serve with aioli