1. Marinate the rabbit by drizzling over half the olive oil. Season and scatter with thyme. Leave for approximately 1 hour.

2. Set the oven to 220°C/gas 8. Heat a heavy based frying pan and brown the rabbit pieces over a high heat. Remove from the pan and place into a roasting pan. Set aside.

3. Meanwhile place the potatoes in a frying pan, in a single layer, cover with water and add half the butter. Cook over a high heat until the potatoes are soft and all the water evaporated - they should now be a lovely golden colour.

4. Transfer the rabbit to the oven and roast for 6-8 minutes. In the original pan used to fry the rabbit pieces, fry the pancetta until crispy and add the sherry wine vinegar. Put the finely shredded cabbage or greens in a bowl, pour over the hot dressing and toss well. Put the pan back on the heat and add the Madeira and stock. Boil until a little syrupy and whisk in the remaining butter.

5. To serve place a slice of potato on each plate and cover with a mound of the finely shredded greens. Top with the rabbit, pour over the sauce and serve immediately.