PIE FILLING

1. Toss the rabbit in 2tbsp flour and add some black pepper to season.
2. Heat 2 tbsp oil in a deep frying pan or casserole dish, add the rabbit meat in small batches browning evenly.
3. Remove the meat on to a plate.
4. Pour the remaining oil into the pan, add the leek, and fennel seed, and cook gently until softened.
5. Stir in the remaining flour, cook for 1 minute, pour in the cider and bring to the boil.
6. Add the stock and meat. Reduce the heat to a gentle simmer. Cover and cook for 35 - 40 minutes until the meat is tender.
7. Stir in the cream and mustard and leave to cool. Pour into individual pie dishes.
8. Joe cooked his rabbit in a pressure cooker to speed up cooking.

PASTRY

1. Pre heat oven to 190C Gas mark 5
2. Sieve the flour into a bowl and rub in the butter.
   When mixture resembles breadcrumbs, stir in enough cold water to form a firm dough.
3. Remove from the bowl and wrap in cling film.
   Chill for 20 minutes.
4. Roll out the pastry to a rectangle, and using a floured knife cut into even 2.5cm wide strips.
   Weave into a tight lattice. Brush the edge of the pie dish with beaten egg, gently lift the lattice pastry on to the dish. Press down the edges and trim.
   Brush the top with remaining egg and place on to a baking tray. Bake for 40 - 45 minutes until pastry is golden brown.
5. Serve with baby carrots, radishes and peas.