Rabbit with garlic (Conejo al ajillo)

1. Cut the rabbit into 12-14 small pieces (or ask your butcher to), pat dry and season with salt and pepper.

2. Lightly crush the garlic cloves in their skins; peel a third of them and chop finely.

3. Heat the olive oil in a wide frying pan and brown the rabbit pieces over medium heat, turning, for 12-15 minutes until golden on all sides.

4. Add the unpeeled garlic, the thyme and rosemary and fry together for 3 minutes until the garlic is fragrant.

5. Pour in the white wine, bring to the boil, then cover and simmer gently for 25-30 minutes until the meat is tender; finally stir in the chopped garlic and reduce the juices uncovered until thick.

6. Serve with roast potatoes or bread.

Tip: Rabbit is lean: if the juices evaporate while braising, add a little water so it doesn't dry out.