Sheila Dillon discovers the delights of eating rabbit meat, but also why some people think it is unjustifiable.
Dil Peeling from Compassion in World Farming gives details on their latest report into conditions on rabbit farms on the continent. We hear from the Knowle West Media Centre about the culture of catching wild rabbits. And Sheila hears from Peter Rigby, a young farmer near Chippenham who is going to start a free range rabbit farm.
Dan Saladino also spends a morning cooking with chefs Barny Haughton and Oliver Pratt to find out how to cook it, and just how delicious the meat can be.
Presented by Sheila Dillon and produced in Bristol by Emma Weatherill.
