With a pair of tender young rabbits fresh from the cricket field, I had considered a family BBQ for these fryers, but heavy showers and thunder put a stop to that idea and my mind turned to a Sunday roast with a difference.

These days I tend to just take the loins and back legs for most dishes, unless making bunny burgers, or pasties. Instead of kebabs from the loins and marinated legs on the barbie, I would oven bake everything in one tray. This proved to be a very successful tasty dish. More tasty than it looks my wife said.

Ingredients

500 grams approx (two young rabbits)

120 grams of smoked pancetta lardons

300 grams new potatoes quartered

one red pepper, sliced

one red onion, rough cut longways

two small courgettes sliced

2 cloves garlic

2 stripped sprigs of rosemary

1 tbs mixed herbs

2 tbs olive oil

250 mil dry cider, or white wine

Method

Place the herbs and garlic in a liquidiser and reduce to a paste.

Pour one tbs of the oil into a bowl, then mix in the herb paste, followed by the rabbit, cutting the loins into 25 mm chunks. Work the marinade into the meat and leave in the fridge for at least an hour.

Spread the loin pieces and lardons in a large baking tray, and then place the prepared vegetables into the marinading bowl and add the other tbs of oil, stirring and shaking to ensure full coverage. Pour over the top of the small meat pieces, then place the legs on the top.

Put the tray in the oven preheated to 220 degrees and leave for 30 minutes. Take out briefly, the potatoes and legs will already be browning. Turn over the veg and meat, mixing in the juices. Turn over the legs to allow even baking.

Pour over the cider, or wine. This will prevent the dish from drying out, with the bonus of providing a rich gravy. I used half a bottle of my own dry cider.

Return to the the oven for a further 45 minutes. Check and baste the dish after 30 minutes adding a dash more liquid if needed.

Serve straight from the dish.