Method

1. Preheat the oven to 180?C/gas 4. Heat the oil in a large flameproof casserole over a medium-high heat. Place the rabbit in the pan and brown it all over, 2 3 minutes per side. Remove and set aside.

2. Add the sausage, onion, celery, and carrot and cook, stirring until beginning to brown. Stir in the garlic and cook for 1 minute.

3. Pour in the wine and tomatoes and bring to the boil. Cook until the mixture has reduced by half.

4. Add the stock, browned rabbit, olives, rosemary sprigs, cumin, and bay leaves. Season well, bring to a simmer and cover. Transfer to the oven and cook for 1 hour.

5. Bring a pan of salted water to the boil and cook the potatoes until tender. Mash the potatoes.

6. Heat the olive oil, cream and garlic together in a small pan and beat into the potatoes. Stir in the almonds and season to taste with salt and white pepper.

7. Remove the rabbit from the oven and garnish with the chopped lemon, chopped parsley. Serve the rabbit with the mash