RECIPE FROM SPAIN:

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Conejo con San Feina - Catalan Rabbit

San Feina refers to the rich vegetable sauce that is the essence of this satisfying social dish. We are lucky enough to have a Catalan neighbour who lovingly prepared this meal for the whole 'barrio' one evening. It is best cooked slowly over an open fire to get the richest of sauces with lovely smoky undertones.

You will need:

2 medium onions
2 medium aubergines
2 medium red peppers
3 medium green peppers
200g pumpkin
6 ripe tomatoes
1 bulb garlic
1 rabbit (cut into pieces)
Small glass brandy
Salt and pepper
4 tablespoons olive oil

Method

• Prepare the vegetables in advance, either the day before or the earlier in the day as it can take some time. All of the vegetables except the garlic need to be chopped as finely as possible. When the vegetables are chopped, set aside in containers until ready to be cooked.

• Separate the garlic into individual cloves, remove the excess outer layers but do not peel.

• Heat the oil in a large shallow pan and add the garlic. Cook gently for 5 minutes or so then add the rabbit pieces. Cook the rabbit slowly for 10 minutes until lightly golden, add the brandy cover and continue coking for a further 20 minutes very slowly until cooked through. Remove and set aside.

• Heat a little more oil in the pan, add the onion and cook, stirring until translucent. Add the aubergines and peppers and cook for 10 minutes or so then add the pumpkin and the tomatoes. Cook very slowly for about an hour, stirring occasionally until everything has reduced and you have a rich sauce.

• Return the rabbit and garlic to the pan stirring well to cover the meat with the vegetable sauce. Season to taste, cover and continue cooking for 20 minutes until the rabbit has taken on the flavours of the sauce.

• Serve with lots of fresh bread.

Serves 6