By Paul Estorffe   This delicious dish is best prepared the day before cooking to enhance the flavours. This means less work in the kitchen on the day you want to serve it. Perfect as it leaves you more time for other things.   Ingredients: 1/3 cup dried apricots, finely chopped 3

By Paul Estorffe   Coniglio all’Ischitana is a rabbit dish originating on the island of the same name off the coast of Italy. Traditionally made from the wild rabbits which are plentiful on the island, this is a delicious dish to try now that the summer heat is over.