Recipe of the week: Whole roast rabbit

If you drive north out of Cusco, in the Peruvian Andes, and head towards the beautiful Urubamba Valley, there are many places to eat along the way, says Martin Morales, but the town of Lamay is the most interesting, as that’s where you can find barbecued guinea pig on a stick. In this recipe I’m using rabbit, as the flavour is just as delicious, and the meat is similar but more accessible.

Serves 4 1 rabbit, cleaned, left whole a few rosemary sprigs 2 barbecued corn on the cobs, halved, to serve 2 sweet potatoes, baked, to serve 3 tbsps huacatay herb paste (see below), to serve salt and freshly ground black pepper For the marinade: 50ml olive oil 100ml white wine vinegar 2 tbsps garlic puree 1 tsp dried thyme 1 tsp dried oregano ½ tsp ground cumin For the huacatay herb paste (makes about 100g): a large bunch of huacatay herb; or a small bunch each of coriander, tarragon, mint and parsley 20ml red wine vinegar salt

• On the day before you intend to cook, mix all the marinade ingredients together in a large bowl (big enough to hold the rabbit) and season with plenty of salt and pepper. Add the rabbit, massaging the marinade into the flesh. Cover (or put the whole thing, including the marinade, into a large, sealable plastic bag) and marinate in the fridge overnight. • Remove the rabbit from the fridge 1 hour before you want to cook it, to bring it up to room temperature, and stuff the cavity with rosemary. Reserve the marinade. • To cook, you have three options: On a spit over a hot charcoal grill or barbecue: Spear the rabbit on a long wooden stick and suspend it about 20cm over the coals. Cook for about 30 minutes, turning and using a pastry brush to baste with the marinade at least every 15 minutes throughout, until the

rabbit is cooked through and is a combination of lightly browned and slightly charred in places. Barbecue: Place the rabbit on the grill and cook slowly for about 1 hour, turning and basting as before. Oven roast: Preheat the oven to 200°C. Place the rabbit on a rack over a roasting tin and roast for 1 hour, basting every 15 minutes, until cooked through. • To make the huacatay paste: put all the ingredients in a food processor or blender with 10ml of water. Blitz until you have a smooth paste. Add a splash more water to loosen, if necessary. Season with salt to taste. Set aside until the rabbit is ready. • Serve the rabbit whole for everyone to help themselves, with barbecued corn cobs, halved baked sweet potatoes and a drizzle of huacatay paste.