• 1 medium/large salmon fillet cut into 4 pieces or 4 salmon steaks
• 250g diced bacon
• 2 leeks sliced into rounds
• ½kg waxy potatoes peeled and sliced into rounds
• 2 cups fish stock
• 1tsp dried thyme
• 2 bay leaves
• ¼ cup good quality white wine or champagne vinegar (like our Charbonneaux)
• 1 tsp salt
• Freshly ground black peppers
• reheat your oven to 180oc
  

1. Use a cast iron frying pan or similar that can go in the oven. Combine the leeks and bacon and cook in the pan over a medium heat for about 5 minutes; stirring occasionally. Add the potatoes, thyme, salt & pepper, bay leaves and pour in the stock and vinegar. Bring to the boil. Cover with tin foil and place in the oven for about 20 minutes or until the potatoes are nearly done.
   
2. Remove from the oven, lay the Salmon on top and return to the oven for 8-10mins or until the salmon is done.
   
3. Transfer the salmon to a plate – I take off the skin at this stage if you're using a fillet.
   
4. Remove the bay leaves. Serve the potato and leek mixture on individual plates and place the salmon on top. Pour on any remaining juice. Serve immediately.

RABBIT in MUSTARD

Everytime I’m in France I eat lapin (rabbit) several times and as a family at home we have a rabbit meal very regularly. I love the fact that it’s tender and not fatty.

This is one of our current favourites. Serve with a wide tagliatelle and a green salad or steamed asparagus.

• 1 Rabbit – cut into 5 or 6 pieces.
• Seasalt and freshly ground pepper.
• Extra virgin olive oil / or a mix of olive oil & unsalted butter.
• Flour for dusting the rabbit pieces
• 2 medium onions – finely sliced or chopped
• 4 thinly sliced cloves of garlic
• ¼ cup of brandy
• 2 cups of a fruity white wine such as a riesling
• 3 tablespoons of our wholegrain mustard
• 1 tablespoon of our extra strong dijon mustard
• 1 tablespoon dried sage or preferably 2-3 tablespoons fresh chopped sage
• ½ small tub of sour cream (lite is ok) or heavy cream

1. Heat oven to 200C
   
2. Brown the rabbit pieces which you’ve dusted in flour and sprinkled with salt and pepper, in the oil. Use a pot that can go in the oven. Brown both sides – this will take about 10 minutes – pour in the brandy and light it. Be careful! I’ve nearly lost all my hair on 2 occasions…
   
3. Remove the rabbit pieces. Add the onion and garlic. Cook till soft but not too brown. Pour in the wine; add the mustards and sage. Replace the rabbit. Bring the liquid to the boil.
   
4. Cover the pot and transfer it to the oven. Cook for about 45 minutes or until the rabbit is tender.
   
5. Transfer the pot back to the top of the stove. Remove the rabbit and set aside (keep it warm). Add the cream to the liquid. Boil until the sauce thickens a little. Could take 5-10 minutes.
   
6. Return the rabbit to the pot. Cover it in sauce.

Serve immediately.