Michael Diacono served up a tasty rabbit stew with liver and peas for Ainsley Harriott on Ainsley’s Taste of Malta.

The ingredients include: Liver, peas, pork dripping, onions, garlic, bay leaves, tomato paste, vinegar and red wine.

For the spices: cinnamon, nutmeg, ground ginger, ground cloves and ground coriander.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.