No mention of the 'C" word this weekend even if it is December. Instead, winter has truly shown its face here in Britain and temperatures are plummeting, so time to get out the casserole dish.
Something for the Weekend is a hearty, warming rabbit casserole and comes courtesy of Nigel Slater from his books - coincidentally one of my favourites - Tender.
Rabbit is an often overlooked meat that only a few years ago was so popular for its value for money and low-fat meat. On cooking rabbit, Nigel explains " Whereas most meats give us the choice of cooking on the bone or not, wild rabbit is one that really needs its bones if it is not to be dry. It is not the meatiest of choices, so you need to be generous with quantities here. Rabbit bones are small, and it's important to watch out for the more fiddly ones. The turnips in this provide all the carbs you need to soak up the sauce. It just needs some sprouting purple broccoli on the side.
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Photo © Jonathan Lovekin