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Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks – not too small; if they are large, quarter them, and if they are small, halve them.
Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper. With muffins it’s always a good idea to have everything weighed out and ready before you start.To make the crumble topping, mix the sugar, flour, baking powder and cinnamon together in a bowl. Wild rabbit went out of fashion a few decades ago with the arrival of myxomotosis, which decimated the population - until then, it had been a very popular meat for the home cook.
To make a low-fat version, replace the butter, milk and creme fraiche with 5 oz (150 g) of Quark (skimmed-milk soft cheese) and 2-3 tablespoons of semi-skimmed milk.
They are a doddle to make once you grasp it, and for me they upstage cup cakes by a mile – low in fat, fruity, soft, squidgy, light and airy.
These days rabbit is a good option, farmed or wild, and deserves to be more popular as it's cheap and a good source of low-fat protein.

It has a firmer, meatier flesh than chicken, and wild rabbit particularly has a lovely light, gamey flavour. You may not realize that the manufacturer has put in lots of sugar or salt to make up for the loss of those flavorful fats. Next sift the flour, cinnamon, baking powder and salt into a bowl, lifting the sieve up high to give the flour a good airing. You can make these with ready-to-eat dried apricots, but in the summer they are even better made with fresh. They can of course be frozen but they’re never quite as good, so once a year make these glorious and very special muffins.
I love to cook wild rabbit jointed and on the bone for maximum flavour, but I have tested my recipe for roast wild rabbit using boned, domestic rabbit, and either works perfectly. What you mustn’t do is beat or stir the mixture – just do the folding, and ignore the uneven appearance of the mixture because that’s precisely what makes the muffins really light.

But if you chop it small it does what other fruits do, and releases its juicy fragrance, which permeates all through. Now divide the mixture between the muffin cases.Then sprinkle the crumble mixture evenly over each muffin, and bake near the centre of the oven for 25–30 minutes until well-risen and golden brown.
They are great at any time, but would be especially good for a celebratory breakfast on Christmas morning.

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