Recipes tagged with: cauliflower

Sage and Thyme Stuffed Rabbit, Baked Polenta and Cauliflower

This recipe comes from Head Chef Dave Wall and The Unruly Pig at Bromeswell. Suffolk.

You could cheat a little by asking your butcher for boned saddle of rabbit and even ask them to stuff it for you with pork mince. Ask for the bones for your gravy!

Time: Allow 8 hours if you are pressing the Polenta
Complexity: advanced

supporting foodies, growers and suppliers...

... but it doesn't only have to be in Suffolk because we go Abroad too!

press & disclosure.

We like to promote small producers and we are happy to promote your business on our site. We don't take bribes...but we do accept products for review and are happy to provide feedback on your product or business. Where payment has been received, we make this clear. However we do consider carefully whether products or services are appropriate for our blog. If we like it we will tell others. If you would like more information email: This email address is being protected from spambots. You need JavaScript enabled to view it.