Sicilian Rabbit.

Ingredients
1 whole rabbit (usually around 1.3kg)
70g celery
70g fennel
70g onions
10g sun-dried tomatoes
50g shallots
10g garlic
80g chantenay carrots
5g fennel seeds
15g olive oil
½l red wine vinegar
20g muscovado sugar
20g tomato paste
70g taggiasca (Ligurian) olives
20g sultanas
5g marjoram
1 sprig thyme
1.3l rabbit stock
5g pine nuts
5g pistachios
10g fine salt
10g black pepper
Method: How to make Sicilian rabbit
1. Divide the rabbit into about 16 pieces and dust with flour. Brown the pieces in a pan, then set aside.

2. Chop the celery, fennel, onions, shallots, garlic and carrots and add them to the pan with the fennel seeds, until all the ingredients are caramelised.

3. Add the red wine vinegar, sugar and tomato paste and simmer until reduced. Add the rabbit pieces, stock and gently simmer for 20 minutes.

4. When the rabbit is cooked add the olives, raisins, chopped marjoram and thyme; add the pine nuts and dry tomatoes at the very end.

5. Serve the rabbit with crushed pistachio and a drop of extra virgin olive oil on top.