Rabbit Stock

Peel onion, cut in half and put in ovenproof dish, cut celery into one inch pieces and add. Scrape carrots and cut in two lengthwise and add to dish. Add rabbit pieces and sprinkle over a tablespoonful of olive oil. Lightly paint everything with tomato puree.

Put into oven at 400°F/200°C/Reg6 and cook for 40 minutes turning half way through. When ready, transfer the contents to a large saucepan.

Top and tail the leeks, remove the outer leaves, cut into one inch pieces and add to saucepan. Trim base of garlic clove cloves, remove most of the outer skin and add to the saucepan. Tie the thyme with some string and add to the saucepan.

Pour in water the vegetables and rabbit are barely covered, cover saucepan and simmer for two hours. When ready discard the the vegetables and rabbit using a slotted spoon, discard the thyme, and pour the liquid through a sieve into a separate saucepan.

Reduce the stock by about a quarter over a high heat. Allow to cool and put into fridge. Before use, use a spoon to discard any fat.