One of the things Mick is enjoying very much about living in France this year is that he can challenge his culinary skills. And, more often than not, the challenge (or the dish) usually involves rabbit (lapin).

Earlier in our stay at our current house sit, we bought a rabbit from one of the locals who grows them. It was a massive, weighing just over 2kg. Mick decided to cut it into different pieces so he could use it in different dishes.

The first dish he prepared was a baked stuffed rabbit wrapped in thinly sliced bacon.

 He used a bread stuffing with some onions, freshly picked wild thyme and prunes.

We enjoyed that with a bottle of local red wine from Maas de Lavail. Everything was delicious, but of course there was too much for the two of us for one meal. But, I can assure you that nothing went to waste.

A few days ago, we invited some friends we have met in the village to come for lunch. Mick spent three days preparing the filling for a large rabbit pie he had decided to make using the hind quarters. Again, the secret ingredient was prunes, but this time he also added a cooking apple. He even made the pastry from scratch getting some help from a recipe from one of Delia’s books (most places we have house sat, well at least all those owned by English people, have at least one of Delia’s cook books).

I volunteered to prepare the entrée, roquefort and fresh figs on a piece of baguette, which were then grilled for a few seconds to warm them through. Simple but delicious.

That was then followed by a piece of Mick’s pie and some freshly steamed vegetables I’d bought at the local markets the day before.

I was also responsible for preparing the dessert and I chose to make an old favourite of mine from the Women’s Weekly Dinner Party collection – Biscotten Torte – that I used to make a lot when we were first married and were entertaining friends at home.

But before the dessert, there was one more course!! A plate of delicious French cheese was offered – a practice we have become used to here during our stay in France. At home, we usually serve cheese with pre-dinner drinks or at the end of the meal in place of a dessert.

Our guests were very appreciative of our efforts. A great day was had by all.

We have just over a week left here in beautiful Fenouillet, and that is going to go very quickly. It will be sad to say goodbye as by then we will have spent just over 17 weeks here during this year in France. And having spent 7 weeks here two years earlier, we know this place very well and absolutely love it.