1. Preheat the oven to 150°C/gas mark 2. Prepare the rabbit by removing the front and back legs. Remove the bone from the saddle but leave on the breast flaps; try not to cut right through.

2. Mix the liver, sausage meat and breadcrumbs in a bowl and season well. Stuff the rabbit loins by placing a finger sized amount of stuffing centrally within the loin. Lay the sliced pancetta out on some cling film, place the stuffed rabbit on top and roll up tightly. Refrigerate for a few hours to set.

3. For the confit, warm the duck fat until melted in a deep pan just large enough to hold the fat and larger rabbit legs. Season the legs thoroughly, place in the fat and cover with foil. Bake for about 3 hours, or until tender.

4. Start the barbeque at the stage, adding some applewood chips just before cooking to start the smoke. Take the wrapped loins from the fridge, unwrap and push a skewer through each. Place on the barbeque, cover and smoke for 20 minutes, turning occasionally. Once cooked remove and keep warm.

5. Halve the potatoes, scoop out the flesh and mash with some seasoning, butter and most of the apple. Pile the mash back into the skins, top with the reserved chopped apple and bake for 20 minutes in the low oven.

6. For the sauce, heat some oil in a frying pan and pan-roast the small rabbit legs with the pancetta, thyme and garlic. Deglaze the pan with the cider brandy and cider, add the chicken stock and bring to the boil. Simmer for 10 minutes then strain through a fine sieve into a clean pan. Return to the boil, stir in the cream, mustard and seasoning to taste. Add the parsley just before serving.

7. Serve each diner a potato, a rabbit leg confit and some sliced loin with the sauce to glaze.

Andy's tip: A kettle barbecue is perfect for cooking this dish as you don’t want a house full of smoke. Don’t forget to cook a little bit of your stuffing to taste before using to ensure the seasoning is correct.