Ask your butcher to cut the rabbit into joints at the shoulder and hip.

Combine the peppercorns, garlic, salt, cinnamon, ginger and olive oil.

Rub the mixture over the meat, cover and refrigerate for 6-24 hours.

Preheat the oven to 350F/177C.

In a frying pan over medium heat, fry the rabbit for a minute or so on each side until it seals. Put the meat, tomatoes, lemon rind, sherry, stock, thyme, and onion in a heavy pot with a tight fitting lid. Ideally, the ingredients should take up 3/4 of the space in the pot. Check that there is enough liquid to just cover the meat. Put the hot pot in the oven and cook for 30 minutes or until the meat is soft.

Do not overcook hot pot as rabbit becomes dry and leathery if cooked too long.

Remove the hot pot from the oven and season the stew to taste. To thicken the sauce, remove the meat from the pot and simmer the pot on the stovetop uncovered for 5-10 minutes. Finely chop the coriander or parsley and stir into the sauce. Serve each piece of meat with a generous helping of sauce. *

Refrigerate any hot pot leftovers.