The ingredients for this broth are readily available, except perhaps for the rabbit. If this proves difficult, substitute boiling fowl.

Ingredients:

1 large rabbit

Small piece salt pork

1.8 litres cold water

2 onions, roughly chopped

Pepper

225g potatoes, peeled and diced

225g kale, finely shredded

Garnish:

1 medium onion, sliced and pushed out into rings

Cut the rabbit into serving portions, put into a pan with the salt pork, cover with cold water and bring to the boil. Discard this water, add the measured cold water, onions and pepper. Bring to the boil and simmer for one-and-a-half hours. Remove rabbit and salt pork. Add the potatoes and kale. Cook a further 20-30 minutes. Meanwhile, reserve the meaty joints of hind legs and back of rabbit for a later meal, remove meat from the other joints, cut into dice and add to the broth with the lean meat from the pork, also diced. Serve hot with 2 or 3 raw onion rings in each dish.