ingredients
100 g (4 oz) streaky bacon rashers, rinded and chopped
4 rabbit portions
4 celery sticks, chopped
2 leeks, trimmed, sliced and washed
1 bay leaf
225 g (8 oz) carrots, sliced
30 ml (2 tbsp) plain wholemeal flour
568 ml (1 pint) chicken stock
salt and pepper
75 g (3 oz) self-raising flour
40 g (1 1/2 oz) shredded beef suet
15 ml (1 tbsp) snipped fresh chives

method
1. Fry the bacon in a flameproof casserole until the fat runs. Add the rabbit and fry gently until browned. Add the celery, leeks, bay leaf and carrots and mix well. Sprinkle in the wholemeal flour and stir well. Cook for 1 minute, then remove from the heat and gradually add the stock. Bring to the boil, stirring continuously. Season to taste.

2. Cover and bake at 170°C (325°F) mark 3 for about 1 1/2 hours or until the rabbit is tender.

3. To make the dumplings, mix the self-raising flour, suet, chives and salt and pepper together. Add enough cold water to make a soft dough.

4. Twenty to twenty-five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole. Cover again and bake until the dumplings are well risen and cooked through. Serve immediately with runner beans.