If you've never made rabbit before, this is the ideal recipe to start with. Utterly simple and delicious, it's Italian home cooking at its best. Anna Zegna is the president of Fondazione Zegna, the ...

This is what chef Gabriel Rucker of Le Pigeon calls an “F You” recipe. Well, sort of. The tête de veau (calf’s head terrine made from a whole veal head) in Rucker’s new book Le Pigeon is the ...

Pre heat the oven to 150˚C. Brush the rabbit pieces all over with half the Dijon mustard. Heat a heavy-based pan over high heat. Add the oil and when hot, cook the rabbit pieces, in batches if ...

"Rabbit is probably the biggest divider between our two nations" says chef Raymond Blanc. "The French on one hand view rabbit as food; the British as a pet (non edible). This dish was eaten every ...

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