CONNECTIONS to HEALTH

Rabbit with Celeriac It's the game season again and this recipe from an old book I have seems very appropriate. The book in question is The Herb and Spice Book by Sarah Garland. This is a great book full of wonderful ideas, information, history and recipes. 1 jointed rabbit 1 peeled, sliced celeriac 300ml/½ pint stock or water 1 tbsp dripping, goose fat 25g/1oz flour 1 bay leaf 1 tbsp mustard 1 tsp lovage seeds 8 sliced leeks 225g/8oz mushrooms Salt and pepper Fry the rabbit until golden in hot fat, remove to a warm plate. Stir the flour into the fat and slowly add the stock or water stirring all the time until it becomes a smooth gravy. Add the bay leaf, mustard and lovage seeds. Cover the bottom of a deep pot with the leeks, then the celeriac and finally the rabbit pieces adding mushrooms, salt and pepper to each layer. Pour over the gravy. Cover tightly and cook slowly at 150ºC/300ºF/Gas Mark 2, for 2 to 3 hours.

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