For the rabbit thighs, heat a large saucepan until quite hot, add the oil and brown the thighs all over

Deglaze the pan with the white wine and add the vegetable stock. Cover and leave to simmer for approximately 45 minutes. Leave the thighs to cool slightly in the liquid

Remove the thighs, pat-dry with kitchen paper and reserve the cooking liquid. Spread out a large piece of cling film on a work surface and use it to roll the thighs into a tight cylinder. Transfer to the fridge and leave to set for at least 3 hours

To make the vegetable sauce, sauté the vegetables in a little oil then add the black olives, garlic, desalted capers, sun-dried tomatoes and stock. Bring to the boil and gently simmer for 20 minutes. Reheat when ready to serve

Preheat a steam oven to 100°C with 100% steam

Peel the potatoes, cut them into 2cmx2cm cubes and place in the oven for 5 minutes

Remove the potatoes from the oven and turn the temperature up to 215°C with 50% humidity. Season the potatoes with rosemary, salt and a drizzle of olive oil and return to the oven for 30 minutes, or until the potatoes are golden. Remove and set aside while you prepare the rabbit loins

Preheat the oven to 150°C /gas mark 2

To prepare the loins, layer the chopped black olives, thyme and a pinch of salt onto one of the rabbit loins. Place the second loin on top to sandwich the ingredients, tie them together with string and cook in the oven for 45 minutes

Place the potatoes in the oven with the loins for the last 5 minutes of cooking to warm through

Remove the cling film from the rabbit thighs and heat a frying pan with the remaining oil. Caramelise the thighs all over then remove from the pan and cut into individual portions

To serve, portion the rabbit loins, remove the string and place onto serving plates with the rabbit thighs. Add a portion of potato cubes, a spoonful of vegetable sauce and finish with some flat-leaf parsley and black olive halves