This dish is loosely based on a recipe that originates in the Balearic Islands and is still popular today. Traditionally, rabbit would be the main ingredient, but for those who have a dislike for eating fluffy bunnies, you could use chicken legs instead.

•   1 rabbit, cut into 8 portions
•   Salt and pepper.
•   Olive oil
•   1 onion, peeled and roughly chopped
•   3 cloves of garlic, peeled and sliced
•   1 tbls plain flour
•   100g ground almonds
•   2 large ripe tomatoes, skinned and chopped
•   A glass of dry white wine
•   1 tsp dried thyme
•   125 ml chicken stock

1.Pre-heat the oven to 180°C. Season the rabbit with salt and pepper and cook for a few minutes in a large frying pan with a little oil until slightly browned. Transfer to an ovenproof casserole.
  
2.Add the onion and garlic to the frying pan with a little more oil and cook for a few minutes until the onion is soft. Add to the casserole and sprinkle with the flour, then stir and add the thyme.

3.Add the wine and chicken stock to the frying pan and bring to a boil then pour into the casserole.
   
4.Add the tomatoes, ground almonds and bay leaves and stir. Cover the casserole and place in the oven for an hour until the meat is tender.

Serves 2

Preparation time: 10 minutes
Cooking time: 1 hour