Theo Randall served up a tasty rabbit stew (Coniglio alla stimpirata) with peppers fennel and olives on Saturday Kitchen.

The ingredients are: 100g plain flour, 6 rabbit legs, 4 tbsp extra virgin olive oil, 1 white onion, finely chopped, 3 celery sticks, finely chopped, 2 yellow peppers, deseeded and cut into 2cm pieces, 2 red peppers, deseeded and cut in 2cm pieces, 2 fennel bulbs, trimmed and finely chopped, 12 Nocellara del Belice green olives, destoned and halved, 2 tbsp capers in vinegar, 1 tsp fresh thyme leaves, 100ml white wine, 500ml chicken stock, salt and freshly ground black pepper.

To serve: boiled potatoes dressed in olive oil and braised greens.

See recipes by Theo in his book titled: The Italian Table available from Amazon now.