Joint the legs and shoulders of the rabbit and chop the legs in halve. De-bone the loins, season with salt and pepper, honey, thyme and lemon zest. Take a sheet of cling film and put the bacon neatly on top, put the loins on top. Beat the ricotta with the egg, salt, pepper, parsley, chopped pitted olives and more thyme. Pipe the filling on the rabbit belly and roll around the loin, securing tightly with the bacon and cling film. Wrap again with silver foil and cook in a hot oven in a bain-marie for 25-30 minutes. For the stew, seal the rabbit parts in hot olive oil, season all around with salt and pepper. Add the vegetables to the same pan and fry until and cook for a couple of minutes. Sprinkle with the spices, add tomato paste and deglaze with the wine, allow simmering. Pour in the tomato pulp and enough stock, simmer until tender. Finish with the Anisette liquor. To serve; Warm, season and mash the peas with a knob of butter and spoon onto a main course plate. Serve the stewed rabbit on the side and serve the stuffed loin on the crushed peas.