Serves: 2-4 


  • Rapeseed oil
  • Four rabbit legs, or one whole rabbit jointed
  • 300ml hot chicken stock
  • One vanilla pod, split lengthways
  • Two cardamom pods
  • Two garlic cloves, peeled
  • ½ tbsp coriander seeds
  • Six black peppercorns
  • Sea salt flakes
  • Freshly ground black pepper
  • One red chilli, finely chopped to serve
  • Two tsp chopped coriander leaves, to serve
  • Zest of one lime, to serve

For the sweet and sour sauce:

  • 150ml malt vinegar
  • 150g caster sugar
  • Two tbsp soy sauce
  • One red small chilli, chopped
  • One tbsp fresh ginger, grated
  • One tbsp tamarind paste
  • Four star anises
  • ½ pineapple, skin, eyes and core removed then diced


  1. Preheat the oven to 180°C/360°F/Gas mark four
  2. Heat a good slug of rapeseed oil in a flameproof casserole dish.
  3. Add the rabbit legs and cook until golden brown and sealed on all sides.
  4. Remove from the dish.
  5. Add the stock to the dish and deglaze, scraping up all the roasting juices with a wooden spoon.
  6. Stir in the split vanilla pod, cardamom, garlic, coriander seeds and black peppercorns
  7. Then add the rabbit legs to the stock.
  8. Cover the dish and place in the preheated oven for 25 minutes, or until the rabbit is tender.
  9. Remove the legs from the dish and set aside.
  10. Strain the cooking liquid through a sieve into a saucepan and cook on the hob until reduced by half.
  11. To make the sauce, put the vinegar and sugar in a saucepan and heat over a medium heat until a light caramel colour. Add the soy sauce, chilli, ginger, tamarind paste, star anise and pineapple then cook for a further two minutes. Stir in the reduced rabbit stock and cook for another two minutes.
  12. Return the rabbit legs to the pan and turn them in the sauce to glaze.
  13. Season to taste.
  14. Lift the legs out, place onto a serving dish and pour over the sauce.
  15. Sprinkle with the chopped chilli and coriander before finishing with the lime zest.
  16. Serve with steamed jasmine rice and toasted sesame seeds.

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