INGREDIENTS

(serves six) 

6 rabbit legs
1 onion, finely chopped
1 clove garlic
1tsp chopped oregano and thyme
350g minced pork
115g chopped ham
115g chopped prunes
60g toasted pine nuts
Salt and pepper
1 measure brandy
6 large slices Serrano ham

For the romesco sauce
1 large slice white bread, fried in olive oil until golden
70g toasted almonds
2 cloves garlic
350g red peppers, seeded and roasted
225g ripe plum tomatoes
½ tsp paprika 50ml red wine vinegar
125ml olive oil
Salt and pepper

METHOD

Bone out the legs leaving in the top part of the bone, neatly trimmed. Sauté the onion and garlic until soft, then cool. Add the herbs, pork, ham, prunes and nuts. Season and stir in the brandy.

Stuff the legs with the mixture, and rest in the fridge overnight. Wrap the ham around the stuffed legs, then wrap in foil. Roast in a moderately hot oven for 10-15 minutes. Allow to rest, then slice.

To make the romesco sauce, grind the bread, almonds and garlic in a food processor. Add the peppers, tomatoes and paprika. Season and blend to a smooth paste. Pour in the vinegar and slowly add the oil. Check the seasoning.

Arrange on a plate with butter beans dressed in olive oil and a spoonful of romesco sauce.