Instructions: Dice onion. Crush garlic and finely slice thyme.

Heat oil in a non-stick saucepan and brown rabbit pieces on both sides. Add thyme and onion to pan and stir for 1 minute before adding tomato paste, garlic and wine. Bring to the boil, add boiling water and prunes and season with salt and pepper. Lower to a simmer, cover and cook for 1 hour.

Add carrots, cover pan and cook for a further 30 minutes. Check that the rabbit is tender, and cook a little longer if necessary.

Stir in parsley and serve.

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