1:Joint the rabbits (or ask the butcher to do it. If you bought your rabbits from the supermarket, they will probably be pre-jointed, but they’ll also be farmed – tender but not so tasty).
2:Cut the shoulders and legs off, and cut them in halves at the elbows and knees. Turn each rabbit so its backbone is on the board. Put a knife across the body, below the ribcage, and whack the back of the knife with a rolling pin. If you’ve done it hard enough, you will have cut the rabbit in two.
3:Do the same thing at the other end to chop the pelvis off. Throw away the rib cages and pelvises. You will be left with a rectangular bit of the rabbit’s back, about 10cm long. Chop that in half, across the spine, giving you 10 pieces from each rabbit.
4:In a large mixing bowl, combine the mustard powder and flour with a few pinches of sea salt and black pepper. Toss all the rabbit pieces in the seasoning mix until well coated.
5:Peel and halve the onions. Trim and chop the celery, then peel the carrots.
6:Melt the butter in a large, shallow sauté pan over a medium heat. Add the rabbit and brown evenly on all sides, adding butter as required.
7:Add the onions, celery, carrots and thyme, and cook gently until soft and fragrant.
8:Pour over the ale, topping up with enough water to cover. Simmer gently for about 45 minutes, or until the meat is tender, adding water if the liquid gets low.
9:Once cooked, simmer the liquid to thicken, and stir in the mustard before serving with crusty bread and a watercress salad.