Beans & rabbit
1 When the temperature on your wood-fired oven has reached roughly 120C (check with your thermometer) and the smoke and flames have died down, start cooking.
2 Rinse the beans and add to a large pan. Chop 2 of the garlic cloves and add to the pan with the bouquet garni and potato. Cover with salted cold water, pop the lid on and bring to the boil over a medium heat, then reduce the heat to low. Simmer for 1 hour, or until the beans are tender.
3 Place another pan over a medium heat and add a glug of olive oil, along with the onions, shallots and thyme. Gently cook over a medium-low heat for about 20 minutes, stirring occasionally, until soft and sticky.
4 Mix the flour and mustard powder together with a pinch of salt and pepper, then toss with the rabbit. In a large frying pan over a high heat, fry the meat with a little olive oil, in batches, until browned all over.
5 Add the onion mixture to the rabbit pan along with 2–3 bay leaves and the pork belly. Just cover with water and bring to the boil. Cover with damp greaseproof paper and braise in the wood oven for 2–3 hours, or until the meat is falling off the bone.
6 Bash the remaining bay leaves and a pinch of salt with a pestle and mortar, then muddle in some olive oil until you have a dressing consistency.
7 Once the beans are tender, drain away most of the liquid, keeping a nice oozy consistency. Mash a third of the beans with the potato then stir it all back into the pan. Add a splash of the vinegar and season.
8 Once the rabbit is ready, skim the fat from the surface of the gravy. Pull the meat from the bones, keeping a few large pieces, then discard the bones and any wobbly bits and return the meat to the gravy. Stir through the parsley and a good squeeze of lemon juice.
9 Toast the bread on the bottom of the wood oven, then rub with the third garlic clove. Spoon the beans onto a serving dish, pile the rabbit on top, and serve with the toast and a good drizzle of the bay oil.
Per serving 680 cals, 20g fat (6g saturated), 61g protein, 62g carbs, 5g sugars