Peel, smash and chop the garlic.
Put the rabbit pieces in a roasting dish in which the pieces fit snugly. Brush with olive oil, then chop and scatter over the ‘hard herbs, garlic and salt and pepper, rubbing them in well. Leave for an hour at room temperature to take on the flavours, turning once.
Make the sauce: destalk the ‘soft’ herbs and pack into a processor or liquidizer.
Add a little water to the roasting dish and boil down on the hob, scraping and stirring the sediment with a wooden spoon, until you have about 300 ml/½ pt of well-flavoured sauce. Pass this through a sieve into a saucepan, add the cream and bring to the boil, lower the heat and simmer until thick.
Purée the herbs and stir into the sauce.
Spoon the sauce over the rabbit on individual plates.
© 1995 Alastair Little. All rights reserved.