The harmony of the salty olives with the sweet and melting rabbit is utterly divine, serve with some earthy brassica and you need little else save some crusty bread to mop up the juices.

• 4 waxy potatoes, peeled and sliced in 1cm deep rounds
• 1 onion, sliced
• 3 cloves of garlic, sliced
• ½ lemon, sliced, skin on
• Small pinch dried chilli flakes
• 2 bay leaves
• 1 handful of pine nuts
• Sprig of rosemary
• 35 dry black olives (stone in)
• 2 rabbits, jointed
• 200ml extra virgin olive oil
• 300ml water

Preheat the oven to 160c In a heavy iron/terracotta pot with a closefitting lid place your potatoes, garlic, lemon, onion, bay leaves,chilli flakes, pine nuts and rosemary. Season with salt and pepper. Place the (seasoned) rabbit on top, scatter over the black olives, and pour over the olive oil and water. Place in oven for 2 – 3 hours, depending on the age/size of your rabbit. The meat should be melting and the sauce a golden brown oily salty sweet delicious sludge.