Slow-braised rabbit shoulders with white beans and parsley

Serves 4

120g/41/4oz of dried haricot or white kidney beans, soaked overnight in cold water

4tbsp of olive oil
4 rabbit shoulders
Salt and pepper
1/2tsp of coriander seeds toasted and lightly crushed
8 cloves of garlic, peeled
2 bay leaves
100ml/31/2fl oz dry sherry
300ml/10fl oz water

Preheat the oven to 150C/300F/Gas2.

Drain the beans and wash thoroughly. Drain again and reserve. Heat two tablespoons of the olive oil in a heavy bottomed cast-iron or terracotta pot.

Season the rabbit and gently fry on all sides until lightly gilded. Add the coriander seeds and garlic and mingle around with the rabbit until they, too, are moderately coloured.

Introduce the bay leaves, sherry, water and washed beans. Stir all together and add the remaining two tablespoons of the olive oil.

Cover and cook in the oven for about one to one-and-a-half hours, or until the beans are soft and the rabbit is tender.

This is a meal in itself, but you can add a plain green salad if you like.