Coniglio alla griglia

I've had rehearsals until 8pm most nights this week and Sam has had less work on than usual. Result: I've had a row of incredible dinners cooked for me! Indeed, as I write, delicious odours of frying plaice are titillating my nostrils. This is a luxury I could get used to (although I'd better not...)

The highlight so far was last night's barbecued rabbit. Sam marinated it in garlic, rosemary and lemon (he's more into classic flavours, I'm more into exotic ones, so we balance out well). Then he cooked it on the barbecue and served it with a 'salad' of white beans with barbecued red peppers (you grill them until soft, then put them into a clingfilmed bowl to steam, then remove the blackened skins), and some rocket leaves simply dressed with olive oil and balsamic vinegar (I recently got fed up of crap quality oil and vinegar, and invested in the real thing from the Italian deli). For a starter we had barbecued asparagus with pancetta - simple and bursting with flavour. (For all its faults, Germany doesn't half produce good bacon - knocks spots off anything you can get in Britain.) For dessert we had fresh peaches, juicy and sweet, the first of the summer.