Christine McFadden Cookery and Food Writing
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Christine McFadden with students

Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Winter cookery classes rabbit South West England
Learn to cook rabbit South West England
Cookery classes rabbit

Rabbit with Potatoes, Peppers and Lemon

This is a real crowd-pleaser – a complete meal in itself, easy-to cook, and perfect for an autumn get-together. The vegetable juices and stock keep the flesh beautifully moist.
Serves 4–6

waxy potatoes (such as Charlotte) 500g, thickly sliced
rabbit legs (preferably hind legs) 6¬–8
extra-virgin olive oil
onions 2 large, sliced
garlic cloves 3, thinly sliced
yellow or red peppers 3–4 large, deseeded and cut into strips
fresh thyme leaves 2 tsp
sea salt ½ tsp
freshly ground black pepper ¼ tsp
chicken stock 6–8 tbsp
rosemary sprigs 4
fresh bay leaves 2
thick lemon slices 3, quartered
flat leaf parsley leaves chopped to make 4 tbsp
Puy lentils and crusty bread to serve

1) Preheat the oven to 200°C/gas 6.

2) Put the potatoes in a steamer basket set over boiling water. Steam for 5 minutes or until only just tender.

3) Arrange the rabbit legs in a roasting tin, large enough to take them in a single layer.
Pour in 3 tablespoons of olive oil and toss to coat.

4) Add the potatoes, onions, garlic, peppers, thyme leaves, and salt and pepper. Give everything another good toss, then pour in enough stock to moisten the base of the tin.

5) Tuck in the rosemary sprigs, bay leaves and lemon slices. Trickle a little more olive oil over the top.

6) Cover tightly with foil and bake for 30 minutes.

7) Remove the foil and stir once more, adding more stock if the mixture looks too dry.

8) Increase the oven temperature to 220°C/gas 7. Bake, uncovered, for another 30–40 minutes, or until the rabbit is tender and the potatoes are golden round the edges.

9) Sprinkle with the parsley just before serving. Serve with Puy lentils and crusty bread to mop up the juices.


Recipe © Christine McFadden 2014

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