1 tbsp roughly chopped fennel tops or fresh dill, to serve
1 large fennel bulb, roughly chopped
2 garlic cloves, roughly chopped
2 garlic cloves, chopped
1 lemon, juice only
1 onion, roughly chopped
2 tbsp Dijon mustard
1 x 400g tin cooked chickpeas, drained
sea salt and freshly ground black pepper
1 tbsp olive oil, plus extra for drizzling
150ml/5fl oz extra virgin olive oil
4 slices smoked ventreche or pancetta
1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)