Recipe suggestions using Thyme


Rabbit is available all year although at its best in late summer/early autumn.  This recipe is more suited to older rabbits.

Serves 4-6

2 wild rabbits, jointed

3 tbsps plain flour, seasoned with salt and pepper

6 tbsps olive oil

1½ lb belly pork, cubed

1 large onion, chopped

4 carrots, roughly chopped

4 sticks of celery, roughly chopped

6 cloves of garlic, peeled and chopped

Bouquet garni of 3 bay leaves, a handful of thyme and 3 sprigs of parsley tied with string

10 fl oz dry cider

10 fl oz chicken or rabbit stock

2 egg yolks

1 tbsp Dijon mustard

1 tbsp coarse grain mustard

6 fl oz double cream

Fresh thyme leaves to garnish

Heat half the olive oil in a large casserole dish.  Lightly coat the rabbit joints with the seasoned flour and then brown them in the oil.  Remove from the pan and brown the cubes of belly pork.  Remove the pork and add more oil if necessary to sauté the onion, carrot, celery and garlic.

Return the meat to the casserole and add the bouquet garni, cider and stock.  Bring to a simmer and then transfer to an oven, preheated to 150C/Gas Mark 2.  Cook for 1-2 hours (depending on the age of the rabbit) – until the meat is very tender.

To thicken the sauce, beat the egg yolks with the mustards and cream in a bowl.  Add a ladleful of the hot liquid from the casserole and whisk well before adding the rest of the liquid and the peeled broad beans.  Pour into a saucepan and heat very gently but do not let it boil.  Add some fresh thyme leaves and then pour the sauce over the rabbit.


1 trout, gutted and scaled

2 good handfuls of freshly picked lemon thyme (this will be sufficient to flavour 3 – 4 lb of trout)

Maldon salt & freshly ground black pepper

3 tbsps olive oil

½ a lemon per person

fresh bay leaves

Preheat the oven to 220C/Gas Mark 6.

Pound the thyme with some Maldon salt and the oil in a pestle and mortar.  Rub the mixture into the skin and cavity of the trout.  Place in a roasting tray.

Cut the lemons in half and slice off the ends so that they will stand flat.  Cut a slit into the flesh of each lemon half and put a bay leaf into it.  Stand the lemon halves around the trout in the roasting tray.

Roast the trout for 5 minutes per pound plus 5 minutes.  Check it is cooked by pulling the dorsal fin away from the body, if it doesn’t come easily give it a few more minutes.  If you are still unsure, insert a knife into the thickest part of the fish, close to the backbone to see if the flesh comes cleanly away from the bone.

Serve the roasted lemons with the trout.

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