Start with the potatoes, melt the low cholesterol margarine in a pan, add the garlic cloves and thyme. Slice the potatoes thinly and add together with the onion to the butter, sauté for a couple of minutes, season with salt & pepper, pour in milk & nutmeg, bring to the boil. Turn off the heat, transfer the potato mixture into a baking tray, bake until potatoes are soft and golden. 

Pour a generous drizzle of olive oil in a large pan, season the rabbit pieces with salt and pepper and seal in the hot oil until golden brown. Put the meat aside, add the vegetables to the leftover fat together with the spices and orange zest, cook until slightly golden. Pour over the Marsala wine, add the rabbit pieces, allow simmering. Add enough stock to the pan, cover and simmer until the rabbit is tender and the sauce thickens.