Dishes enhanced with silky stout

Stout has been a British favourite since the 18th century, its silken texture intensifying a variety of dishes

Stout and rabbit stew Serves 4

1 litre stout 1 rabbit, skinned 200ml water 1 bay leaf 2 tbsp plain flour 1 tbsp butter 1 onion, quartered 3 garlic cloves, sliced 2 tbsp sage leaves 1 tsp fennel seeds 1 tsp honey sea salt and black peppercorns Separate the joints from the rabbit with a sharp paring knife on a chopping board. Push the front legs away from the body, breaking them and slicing underneath the shoulder blades. Repeat for the back legs, pushing the leg joints through the skin. Cut each leg off around the protruding bone socket. Slice down both sides of the loins to remove the whole piece of meat. Cut the loins into two. Alternatively, ask a butcher to do this. Place the head and remains of the carcass into a large saucepan, then pour over the stout and water. Add the bay leaf and a few whole black peppercorns, and bring to the boil. Cover the pan and simmer for 20 mins. Preheat the oven to 180°C/gas mark 4. In the meantime, in a large bowl, coat the rabbit pieces, including the liver and kidneys, with the flour and season with salt and crushed peppercorns. Melt the butter on a high heat in a large saucepan and when sizzling, add the rabbit pieces. Fry for 5-6 mins on each side until browned. Place in a large ovenproof casserole dish along with the onion, garlic, sage, fennel seeds and honey. Drain the cooking liquid from the rabbit bones into the dish, then pick off any meat from the bones and add it to the casserole. Place a lid on the casserole and cook in the oven for 3-3½ hrs until glossy, then serve.