Ingredients

4 tablespoons of olive oil 1 brown onion, diced 1 carrot, diced 1 stick of celery, diced 2 cloves garlic, finely sliced 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground turmeric ¼ teaspoon ground ginger ¼ teaspoon ground cinnamon 400g crushed tomatoes 8 pickling onions, peeled 1 bay leaf 1 sprigs of thyme 500ml chicken stock or water

1 teaspoon honey 1 teaspoon harissa half cup pitted green olives cut in half 2 teaspoons julienne of preserved lemon Coriander leaves for garnish

Method

Preheat an oven 150˚c

Place a cast iron casserole dish over a gentle heat and pour in the olive oil. When hot add vegetables and sauté without colour for 15 to 20 minutes or until completely soft and translucent.

Add the garlic and sauté until it has softened, then add the spices and sauté for a couple of minutes more.

Next add the rabbit pieces, tomato, pickling onions, bay leaf, thyme and stock. Bring to a simmer put on the lid and cook in the oven for 45 minutes or until tender. Remove the rabbit pieces from the pot and set to the side. Reduce the cooking liquid by 1/3.

Stir in the honey, harissa, olives and preserved lemon. Add sea salt and freshly ground black pepper and then transfer to a tagine dish for serving. Scatter coriander generously over the top.

Serving suggestion - serve immediately with steamed couscous on the side.