♫ ♪ ♫ “France, tu danses avec moi.” ♪ ♫♪ ♫ Daniel Balavoine

I had Conill amb prunes i pinyons – rabbit with prunes and pine nuts in a restaurant near a campsite I was staying at in Catalonia once. I loved it. Then some years later when my then wife and I moved to France I was able to re-create it one day whilst flicking through a French recipe book I found – Lapin aux pruneaux et pignons. The book was written by Fran Warde and Joanne Harris (her of Chocolat fame, you know the film with Johnny Depp and Juliette Binoche) or at least I think it was her book – my ex. wife inherited it and just left me with a big hole in my heart.

It is easy to buy a pig’s trotter anywhere in France. And a fair chance of buying a wild rabbit too.

Don’t forget it is a one pot casserole, so just remember to pop a pig’s trotter in which will make the whole thing very glutinous and the rabbit very tender as it cooks slowly. You can remove the trotter before serving if you like. Include shallots, bay leaf, lardons and a big splash of eau-de-vie. It goes well with creamy mash potato and/or crusty bread.

As we lived within a natural park, Parc naturel régional Périgord Limousin, we cooked lots of dishes like this, in fact during the winter we had lots of one pot meals, I still do and they’re very comforting and tasty too.

And living with deer and wild boar on the doorstep you’d think it was relatively cheap and in plentiful supply? Well, think again.