Читать книгу Kitchen Memories - Lucy Boyd - Страница 27

We had rabbits as pets when we were little. My brother Dante refused to let our mother put rabbit on the menu at the River Café for years and then one day it featured: the pet was on the plate.

Nothing makes me feel like spring is here more than broad beans. I love them with rabbit cooked with herbs, carrots and some white wine.

Farmed rabbit flesh is delicate and tender compared to wild rabbit, which tends to be tougher and has a stronger, gamier flavour.