Roast rabbit with tomatoes, olives and mustard seeds

Preparation time
over 2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt

Ingredients

  • 6–8 wafer-thin slices Bayonne ham
  • 1 bunch fresh basil, leaves only, plus handful basil leaves tied up
  • 1 rabbit saddle, bone removed, loins separated
  • 50ml/2fl oz olive oil, plus extra for frying
  • 2 garlic cloves
  • 1 tbsp mustard seeds
  • 1 shallot, finely chopped
  • 2 beef tomatoes, finely chopped
  • 1 carrot, peeled
  • 2 tbsp chopped black olives
  • 1 tbsp micro basil, to garnish
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