Welsh Foods

Method

1. Wash the skinned rabbit thoroughly, joint and fry in a little dripping. 
2. When lightly browned, add the bacon and stock, and season with the parsley, thyme and bay leaf. 
3. Cover the frying pan and simmer slowly until cooked.
4. Meanwhile, pass the cooked lentils and the liquid in which they were boiled through a sieve into a saucepan. 
5. Add to this purée any liquid that remains in the frying pan after removing the meat, etc. 
6. Boil the purée briskly until it is reduced to a thick gravy. 
7. Pour over the rabbit joints and serve with potatoes and swede.

Gower Peninsula.