Preheat the oven to 160C. Place the flour and seasoning in a plastic bag, add the rabbit portions and shake until coated. Set aside.

Heat the butter and oil in a flameproof casserole and add the onions and bacon. Fry for 4 minutes, until the onions have softened. Remove with a slotted spoon and reserve.

Fry the seasoned rabbit portions in the oil left in the flameproof casserole until they are browned all over, then spread a little of the mustard over the top of each portion.

Return the onions and bacon to the pan. Pour on the cider and add the carrots, parsnips, prunes, rosemary and bay leaf. Season well. Bring to the boil, then cover with a tight-fitting lid and transfer to the oven. Cook for about 1/2 hours until meat and vegetable are tender.

Remove the rosemary sprig and bay leaf and serve the rabbit hot with creamy mashed potatoes, if you wish.