Ingredients 2 fresh rabbits (ask your butcher to clean and cut the rabbits into 6 pieces) 2 medium sized carrots 1/2 head of celery 1 large onion 1/2 leek 2 bay leaves and sprig of fresh thyme 2.5 litres good chicken stock 50 gms plain flour 1/4 jar thick-cut orange marmalade 1 tablespoon butter Method First of all turn your oven on to 175˚C / gas mark 4. Place the rabbits into a roasting tin and roast until golden brown. You may use a little oil to help this process along. It takes about 25-30 minutes. While these are cooking; the vegetables can be roughly chopped. Remove the rabbits from the oven and allow to cool. Take a large cooking pot (one that can take 3.5 litres). With the butter, cook the vegetables in the pot until golden brown. Remove the vegetables and add the flour, enough to make a paste. Cook until the flour and butter (roux) is golden brown. Very gradually add the stock to the pot keeping a low heat. Finely chop the cooked vegetables (or blitz) and add to the stock. Pick the rabbit meat from the bones and add to the stock. Stir in the marmalade, as little or as much as you wish. Now add the herbs and correct the seasoning. This can be served straight away or cooled and kept in the fridge for up to three days.