Traditional Machynlleth Rabbit & Prune Stew

Brown rabbit pieces with onions and smoky bacon. Add a generous handful of pitted prunes and a few sprigs of thyme.

Pour in a splash of red wine and enough stock to cover. Slow-cook for 1.5–2 hours until the meat is succulent and the sauce is rich and dark.

A historic, comforting meal from the ancient capital of Machynlleth.