rabbit with cider – serves 4

2 rabbits, jointed
3 tbsp seasoned plain flour
4 onions
12 garlic cloves
25ml olive oil
25g butter
large sprig of thyme, leaves stripped
600ml still cider
2 tbsp wholegrain mustard
1 tbsp honey
2 tbsp cream

Coat the rabbit pieces in seasoned flour

Slice the onions and squash the garlic cloves a little, but do not peel it

Melt the oil and butter together in a large frying pan and brown the rabbit

Add the onion, garlic and thyme. Cook for 10 minutes, and then add the cider and mustard.

Cover and simmer for 60 minutes.

Add the honey, and then the cream, stir and continue cooking for one minute more, until the rabbit is almost falling off the bone

Serve over buttered noodles or tagliatelle