Make the most of... rabbit

What's up, Doc? Bored with beef and chicken? Then experience the wonderful flavours of rabbit this March.

Some people get a bit misty-eyed when rabbit is mentioned – to many, the word conjours up childhood memories of floppy-eared bundles of fur. Others, notably farmers, positively encourage the consumption of these cutesy cropmunchers, that are the scourge of their hard-toiled fields.

So, rabbit is often overlooked as a dinner option, which is a shame as the meat is lean yet flavoursome – especially wild rabbit, which has a gamey savoriness – and the subtle taste lends itself to a variety of different cooking methods. It's also an extremely good source of protein and, like other red meats, an excellent source of iron.

Rabbit is available all year round in the UK and there's an abundance of it, although it's kinder to avoid it between April-August when they're breeding and feeding their young.

Butchers are more likely to sell rabbit than supermarkets; try to avoid anything in excess of a kilo, as it can prove tough. The type of meat you can buy varies: 'fryer' is the leanest and most tender; 'roaster', is a more mature rabbit, at its best when given a longer cooking time; last but not least there are the giblets, which are the organs of the animal. Take care when cooking rabbit, as the low fat content can make it dry if it's not marinated beforehand, or basted during cooking.

Rabbit with tomato and rosemary

Rabbit is one of our finest wild foods and it's now in season. This flavoursome rabbit recipe is great for a dinner party.

Rabbit and fettuccine

Try something different and truly continental: this simple but delicious rabbit and pasta recipe, with its lovely lean meat and light tomato sauce, is loved by Italians.