Slow cooked rabbit with chorizo and mushroom

Main courseServes 5

Preheat oven to 175C. Lay the rabbit in a heavy baking dish with the mushrooms, chorizo, cinnamon, onion, garlic and bay leaves. Season, add the sherry and tomatoes, mix well, then drizzle with a little olive oil. Cook for 11/2 hours or until the meat feels soft and pulls away easily from the bone. Finish with a good scattering of parsley and serve with rice or mashed potatoes and greens..


1 rabbit, cut into 8 pieces (have your butcher do this)/ 5 chicken thighs 250g field mushrooms, cleaned and thickly sliced 150g Three Little Pigs hot chorizo, sliced 2 cinnamon sticks 1 onion, finely chopped 1 clove garlic, sliced 2 bay leaves Salt and pepper 11/2 cups dry sherry (or white wine) 1 tin chopped tomatoes Extra virgin olive oil to drizzle 2 tbsp parsley, chopped, to finish