Name: Clapham Peasant Stew
Yield: serves 2
Ingredients: 2 tablespoons freshly peeled and minced garlic (about 10 cloves); 2 cloves – crushed; 8 oz dry green lentils; freshly ground black pepper; 24 fl oz (just under 1¼ pints) water; 1 teaspoon salt; 4 bone-in rabbit joints (about 1 lb); optional 1-2 tablespoons wine or cider vinegar; 4 tablespoons olive oil; 1 bay leaf

Preparation info

serves
2

Difficulty
Medium

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.

Ingredients

4 bone-in rabbit joints (about 1 lb)
4 tablespoons olive oil

Method

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

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