Instructions: Place the rabbit joints on a lightly oiled baking sheet and brush them with olive oil.

Season with salt and pepper.

Place the coriander leaves and stalks (discard only really thick stalks) in a food processor with the nuts and cheese.

Process until well ground then slowly add the oil through the feeder tube.

Season with lemon juice and salt and pepper to taste.

Spread a spoonful of the coriander paste over the top of each joint ensuring it is all covered.

Roast in a preheated oven (Gas Mark 6/200C/400F) for 20-25 minutes or until the juices run clear when a skewer is inserted into the fleshiest part.

Serve hot with some of the juices poured over the top and with the fried capers (qv).

Serves 6

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