rabbit saltimbocca with polenta – serves 4

For the rabbit
8 sprigs fresh rosemary, same length as rabbit
8 rabbit loins
8 slices prosciutto ham
8 slices fontina cheese
40g unsalted butter
2 tbsp olive oil
salt and freshly ground black pepper
200ml white wine
plain flour, for dusting
For the courgettes
8 tbsp extra virgin olive oil
4 courgettes, cut into rounds
4 tomatoes, sliced
4 sprigs fresh marjoram, leaves picked
8 tbsp grated parmesan cheese,
salt and freshly ground black pepper
For the polenta
1.2 ltrs milk
125g polenta

Preheat oven to 230C

For the rabbit:

Rremove the needles from the rosemary and chop finely. Take the bare woody rosemary stem and sharpen the thickest point to create a skewer.

Flatten the rabbit loins with a meat mallet or rolling pin, then season with salt and freshly ground black pepper and sprinkle with the chopped rosemary needles.

Place one slice of fontina on top of each rabbit piece, followed by the prosciutto.

Secure the stack with the rosemary branch as you would with a skewer or wooden toothpick.

Dredge the bare side of the rabbit with plain flour and shake off any excess.

Heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming add the rabbit, flesh-side down first and cook on a medium heat for about two minutes, or until golden-brown, then turn over and cook for one minute on the prosciutto side, until golden.

Turn the rabbit over again and add the wine to the pan. Heat to boil and reduce the liquid until almost entirely evaporated. Remove the rabbit and place on a plate to rest.

Aadd a small knob of butter to the pan and melt to thicken the sauce.

Place the rabbit on some polenta and pour some sauce over the rabbit and serve immediately with baked courgette and tomato.

For the courgettes:
Drizzle one tablespoon of the olive oil into a small ovenproof dish.

Arrange alternate slices of tomato and courgette overlapping each other in the dish and season with salt and freshly ground black pepper.

Drizzle with another one tablespoon olive oil, sprinkle with the marjoram leaves and top with parmesan cheese.

Place into the oven to bake for 4-5 minutes, until the cheese begins to melt and turn golden.

Remove from the oven and drizzle with the remaining tablespoon of the olive oil before serving with the rabbit

For the polenta:

Put the milk in a large pan (it should only half fill it) with a pinch of salt and bring to the boil.

Whisk in the polenta (from a large jug so that it can be poured in a steady stream) and cook until it completely blends and starts to bubble.

Turn down the heat as low as possible and cook for around 20 minutes, stirring occasionally.