Clapham Peasant Stew

Preparation info

  • Difficulty


  • serves


Appears in

The Independent Cook

By Jeremy Round

Published 1988

  • About

Hearty autumn fare for modern hunter-gatherers. You can also chuck in any slightly dodgy game, poultry, off-cuts of pork, smoked meats and sausages. Adding vinegar at the end kills off any rank flavours. Cinnamon also sometimes adds quite a nice touch.


  • 4 bone-in rabbit joints (about 1 lb)
  • 4 tablespoons olive oil
  • 2 tablespoons freshly peeled and minced garlic (about 10 cloves)
  • 1 bay leaf
  • 2 cloves – crushed
  • 8 oz dry green lentils
  • freshly ground black pepper
  • 24 fl oz (just under pints) water
  • 1 teaspoon salt
  • optional 1-2 tablespoons wine or cider vinegar


Brown the rabbit in the oil in a heavy, flameproof casserole. Lower the heat and throw in the garlic. When the garlic is cooked, translucent and just beginning to brown, add – in order, stirring between each addition – the bay leaf, cloves, lentils, black pepper and the measured water.

Bring to the boil, then simmer for 40 minutes or until the lentils are tender. When ready, stir in the salt and optional vinegar. Serve in big sloppy portions accompanied by a winter salad of grated carrot, raisins and Belgian chicory.