One Pot Rabbit

I killed Thumper! Well bought him and cooked him anyway! Rabbit is a nice alternative to chicken (you can swap them in recipes, so if you can't get rabbit use chicken - but equally try using rabbit in your favourit chicken recipes) it's nice & lean and nice & cheap - I pay £3 ish for a whole one in the market which does 3-4 portions. An easy recipe which is a good summer sunday alternative to a full on roast - the left overs are good too. Serves 3-4.

1 rabbit (or small-medium free range chicken), jointed

1 aubergine, cut into chunks

1 red pepper, cut into chunks

10 small new potatoes

8 cloves of garlic, unpeeled

1 red onion, cut into wedges

1 large courgette, cut into chunks

Good pinch of thyme

1 lemon, cut into 8

100ml dry white wine

Preheat the oven to 200c

1. 
   
   Put the rabbit & vegetables in a roasting dish in a ingle layer.
2. 
   
   Pour over some olive oil and then mix everything with your hands until everything is shiny.
3. 
   
   Sprinkle over the thyme, some salt and pepper and add the lemon wedges before mixing again.
4. 
   
   Sprinkle over 50ml of the wine and roast for 45 minutes , hecking occasionally and adding more wine if it is drying out.
5. 
   
   Serve with a greem salad and some bread to mop up the juices.

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Greek Syle Stuffed Tomatoes

Gives a greek flavour and easy carb & veg options in one. A pretty poor picture, sorry, they look better in reality! Here I've served them with griddled (skinless and boneless) chicken thigh marinated in olive oil, garlic, lemon juice & oregano.

4 large tomatoes (bigger than the ones in the photo ideally!)

Tsp caster sugar

1 onion, chopped

2 courgettes, diced

3 garlic cloves, chopped

Tbsp dried oregano

100g basmati rice

2 tbsp chopped fresh mint

2 tbsp chopped fresh parsley

Preheat the oven to 180c

1. Carefully slice off the tops of the tomatoes keeping them for the lids. Scoop out the inside of the tomatoes, chopping if needs be, and put in a measuring jug. Put the shells in a baking dish and sprinkle with some salt, pepper & sugar.
2. Fry the onion, courgette, garlic and oregano until cooked through. Add the rice and stir.
3. Make up the tomato insides to 300g with water and add to the pan, season and cook until the rice is very nearly cooked (you may find you need to add a little bit more water). At this point stir in the mint & parsley and take off the heat to cool a little.
4. Stuff the tomatoes with the rice mixture, pop the lids on and drizzle with a little olive oil. If your tomatoes were a bit puny you may find you have rice over, pop it in a little tin foil parcel and add to the dish. Drizzle some olive oil on top of the tomatoes and bake at 180c for 20 minutes.

They reheat well so save any left over ones for lunch!

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