Traditional Bridgend Rabbit & Leek Bake

Toss rabbit meat with sautéed leeks, mustard, and thyme. Place in a baking dish and pour over a little chicken stock or white wine.

Cover with a layer of sliced potatoes or a topping of golden breadcrumbs and grated Caerphilly cheese.

Bake at 190°C (375°F) for 45–50 minutes until the rabbit is succulent and the topping is crisp. A robust valley favorite from Bridgend.