Rabbit with Red Peppers

I thought my director had flipped his lid when he suggested a San Sebastián working men’s club as the venue for a cooking sketch. I had visions of a set of bains-marie with tepid food sitting in them and a Perspex cabinet full of dried-out pies. And I felt no better when we actually arrived at the place, a large square room behind a plain brown door, filled with people playing cards or dominoes or sitting at a nondescript bar watching a television high on the wall. My heart sank even