Hugh takes a curry house classic and turns it on its head, with his unique tandoori rabbit recipe
Serves 6 as a starter
1. Slash the meat on the rabbit legs and toss them in the lemon juice.
2. Put the ginger, garlic, chilli and coriander stalks in a small food processor and blitz to a paste, adding a little water if necessary (alternatively, crush them in a pestle and mortar). Combine this paste with the tandoori paste, mint, garam masala, cumin, turmeric and chilli powder. Stir into the yogurt, with the oil. Season with black pepper. Toss the rabbit legs in this, making sure they are well covered. Cover and refrigerate for at least a few hours – ideally overnight.
3. Sprinkle the rabbit legs with a little salt, then cook under a very hot grill, or on a hot barbecue, for about 5 minutes each side, or until cooked through. Alternatively, bake them in a hot oven – around 200°C/gas 6 – for about 25 minutes, or until cooked through.
4. Serve with fried onions, a little salad and some fresh coriander leaves.
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