Emma & Tom

Emma & Tom

Emma a producer/director and Tom, a creative director both love to cook together and enjoy spending Sundays trying something brand new each week, sourcing ingredients from all over, whether it's heading to Whitstable for fish or Italy for pasta.  

Hugh Fearnley Whittingstall's rabbit stew, for dessert, Delia's tiramisu


Ingredients - RABBIT STEW

1 Wild rabbit, jointed

2 tablespoons rapeseed or olive oil

4 streaky bacon rashers

2 carrots, roughly sliced

2 celery stalks, sliced

1 onion, sliced

2 bay leaves

A few sprigs of thyme

A few black peppercorns

2 garlic cloves, chopped

1kg Tomatoes, skinned, deseeded and roughly chopped


2 x 400g tins of chopped tomatoes

1/2 glass white wine

Water or chicken/game stock, to cover

Sea salt

Freshly ground black pepper

Pasta or greens to serve



Season the rabbit pieces well with salt and pepper. Heat 1 tablespoon of oil in a large saucepan or flameproof casserole, add the bacon and brown over a medium-high heat. Then add the rabbit and cook, turning frequently, until browned all over.

Stir in the carrots, celery and onion and let them take a little colour too. Add the bay leaves, thyme, peppercorns, garlic, tomatoes, wine and just enough water or stock to cover everything. Bring to a very low simmer and cook uncovered, or partially covered, very gently (or with the lid on in the oven preheated to 140°C) for about 1½ hours, until the rabbit is very tender.

Take out the thyme and bay leaves. Taste the liquid and adjust the seasoning, then serve, with plenty of fluffy mashed potato and some steamed greens, or leeks with greens.


Ingredients - Tiramisu

3 large egg yolks, plus two large egg whites

2 oz caster sugar

1 x 250 tub of mascarpone

24 sponge fingers (or boudoir biscuits

5 fl oz (150ml) very strong espresso coffee

3 tablespoons dark rum

2 oz (50g) dark chocolate (at least 75% cocoa solids, chopped

1 level tablespoon cocoa powder

6 stemmed glasses 7 fl oz (200ml capacity)



First put the egg yolks into a medium-sized bowl together with the sugar and beat with an electric hand whisk on high speed for about 3 minutes, or until the mixture forms a light, pale mousse. In a separate large bowl, stir the mascarpone with a wooden spoon to soften it, then gradually beat in the egg yolk mixture. Between each addition, beat well until the mixture is smooth before adding more. Now wash and dry the beaters of the whisk so they are perfectly clean, then in a third separate bowl whisk the egg whites until they form soft peaks. Now lightly fold this into the mascarpone mixture and then put the bowl to one side. Next, break the biscuits in half, then pour the coffee and rum into a shallow dish and then dip the sponge fingers briefly into it, turning them over – they will absorb the liquid very quickly. Now simply layer the desserts by putting 3 of the soaked sponge halves into each glass, followed by a tablespoon of mascarpone mixture and a layer of chopped chocolate. Repeat the whole process, putting 5 halves in next, followed by the mascarpone, finishing with a layer of chopped chocolate and a final dusting of cocoa powder. Cover the glasses with clingfilm then chill in the refrigerator for several hours and serve straight from the fridge.

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