CARROT AND HARE SOUP THE METHOD Serves 4

1

Find a suitable saucepan or pot that will hold around 1.5 litres. Place the pan over a high heat, add a little olive oil and begin browning the hare shoulders. Add the onions, bay leaf and half the herbs. Cook over a high heat until some colour and savour begins to emerge. 2 Season with a little salt and pepper, then add the three whole garlic cloves and the vinegar. Cook for 1 more minute, then add 1.25 litres of water, bring to a boil, pop the lid on the pan and simmer for an hour. 3 After an hour add the carrots. Replace the lid and simmer for a further 30 minutes until the carrots are super-tender. Remove the hare shoulders and allow them to cool a little on a plate; the meat should be falling from the bones, or easily encouraged from them.

4

Place the remaining contents of the pan — except ⅓ of the liquid — in a jug blender and blend to a very smooth soup, adding more liquid as needed. Season and return to the hob to keep warm. Do not boil it. 5

Remove the meat from the bones, heat a small frying pan and add a little olive oil, and briefly sauté the hare. Add the remaining herbs, well chopped. Season the hare meat well once done. 6

Serve the soup with scatterings of the sauteed hare meat on the top, a little more olive oil drizzled over and a side order of the best bread and butter you can lay your hands on.