Stewed rabbit with broad beans - Good Food Middle East

Ingredients

• 2 tbsp vegetable oil
• 1 whole rabbit, cut into 6 pieces (get your butcher to do this)
• 200g smoked bacon lardons
• 3 carrots, cut into small pieces
• 2 onions, cut into small pieces
• 3 celery sticks, cut into small pieces
• 2 tbsp plain flour
• 300ml light ale
• 2 bay leaves
• ½ bunch thyme, a few sprigs reserved to garnish
• 700ml chicken stock (fresh if possible)
• 500g podded and peeled fresh broad beans (or use frozen)