Cut open the sachet of Buitoni Erbe Provenzali and remove the oven bag. Place the rabbit pieces, pancetta, onion, carrots, apricots and rosemary into the oven bag and pour in the seasoning contents. Mix the red wine and tomato puree together in a glass and add to the other ingredients in the oven bag. Tie up the bag with the attached tag and shake for a few seconds, coating the rabbit completely with the Buitoni seasoning. Place the sealed oven bag in an oven-proof dish and place on the middle shelf in the oven at a temperature of 200`c, and cook for approximately 1 hour. Meanwhile, you can prepare the fennel by removing any of the stalks and cutting the bulb in half. Place the fennel into boiling water and cook for 5 minutes. Remove the fennel bulb from the water and slice thinly. Lay the fennel slices in the bottom of an oven-proof dish. Peel the potatoes and slice thinly and lay over the fennel slices. Mix the hot water and stock cube together in a jug, and pour the liquid over the sliced potatoes and fennel. Season well with pepper and salt and drizzle over the tablespoon of olive oil. Bake in the oven for 30-40 minutes, or until the potatoes are golden brown. When the rabbit is cooked, remove the dish from the oven and allow rest for 5 minutes before serving with the oven roasted potatoes with fennel.

Suggested accompanying wine: DELICATA Pjazza REgina Red I.G.T. Maltese Islands