BBC Homepage
Skip to content
Accessibility Help
Your account
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
More menu
More menu
Search BBC
Home
News
Sport
Earth
Reel
Worklife
Travel
Culture
Future
Music
TV
Weather
Sounds
Close menu
BBC Food
All Food
Home
Recipes
Budget Recipes
Chefs
Stories
Diets
Programmes
Techniques
My Food
More
Recipes by category
In Season
Occasions
Cuisines
Ingredients
Dishes
Collections
Collections
Easy chicken
Easy soups
Easy lunches
Quick dinners
Slow cooker
Air fryer
15-minute healthy
Everyday vegetarian
High protein
Low-carb
Popular recipes
Pancakes
American pancakes
Banana bread
Apple crumble
Cheesecake
Victoria sponge
Chocolate brownies
Chocolate cake
Flapjacks
Yorkshire pudding
Butternut squash soup
Cauliflower cheese
Cottage pie
Chilli con carne
Toad in the hole
Lasagne
Spaghetti bolognese
Spaghetti carbonara
Search
Braised rabbit with fennel and pastis and chickpea purée
Fruit and vegetables
1
onion
, roughly chopped
2
garlic
cloves, roughly chopped
1 large
fennel
bulb, roughly chopped
1
lemon
, juice only
1 tbsp roughly chopped
fennel
tops or fresh dill, to serve
2
garlic
cloves, chopped
Tins, packets and jars
2 tbsp
Dijon mustard
1 x 400g tin cooked
chickpeas
, drained
Cooking ingredients
1 tbsp
olive oil
, plus extra for drizzling
sea salt and freshly ground
black pepper
150ml/5fl oz extra virgin
olive oil
Meat, fish and poultry
1 x 1.5kg/3lb 5oz farmed
rabbit
(ask your butcher to joint the
rabbit
into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)
4 slices smoked ventreche or
pancetta
Other
250ml/9fl oz pastis
Back to recipe
You might also like:
news
|
sport
|
weather
|
worklife
|
travel
|
future
|
culture
|
world
|
business
|
technology
