Preparation time: 10 minutes

Cooking time: 1 hour

Serves 6

Ingredients

4 tablespoons extra virgin olive oil

1 x 1.5-kg (3-lb 5-oz) rabbit, jointed into 8 pieces

1 large white onion

1 garlic clove, crushed

2 bay leaves

bunch of sage leaves, roughly chopped

120ml (4fl oz) young red wine

150g (51/2fl oz) pitted black olives

approx. 250ml (9fl oz) vegetable stock

100g (31/2oz) seedless red grapes

60g (21/4oz) wild rocket leaves, plus extra to garnish

salt and pepper

Serve with chunks of crusty Italian bread

Method

1. Heat the oil in a large, heavy based saucepan over a low heat. Add the rabbit pieces and cook for 10 minutes, turning halfway through cooking, until lightly golden all over.

2. Add the onion, garlic, bay leaves and sage to the pan and season with salt and pepper. Cook, stirring, for 10 minutes until the onion has , then pour over the wine, add the olives and bring to a simmer. Cook uncovered over a low heat for 30–35 minutes, stirring occasionally and adding a ladleful of stock whenever the stew looks in danger of drying out.

3. Stir the grapes and rocket leaves into the stew and cook for a final 10

4. To serve, scatter a handful of rocket leaves onto an oval serving dish. Spoon over the stew and top with a few extra rocket

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com