Rabbit korma, chamomile golden raisins and wild rice

Whizz the garlic, ginger, 75g of the almonds and 6 tbsp of water in a blender to a paste. Put the oil in a wide pan over medium-high heat. When the oil is hot, add the bay leaf, cardamom, cloves and cinnamon, and stir for 10 seconds. Add the onion and cook, stirring, until browned.

Reduce the heat to medium and add the paste from the blender, along with the cumin, ground coriander and cayenne. Stir for 3-4 minutes, then add the tomato purée and stir for a minute longer.

Add the rabbit pieces, salt, coconut milk, garam masala and 150ml water. Bring to a simmer, turn the heat to low, cover and simmer gently for 1 hour or until the rabbit is falling from the bone. Remove the meat onto a plate and simmer the sauce until it thickens.

Give the rice a good wash under cold, running water. Put into a large pan of salted boiling water and cook for 20 minutes or until tender. Drain really well.

For the golden raisins, boil a kettle, put the tea bag and the raisins in a heatproof jug or bowl, pour 300ml of hot water over the raisins and cover, allowing to cool completely with the tea bag, then drain to serve.

Create a bed of rice, top with rabbit pieces and sauce, then scatter with raisins, the rest of the toasted flaked almonds, chopped coriander and sliced chilli.