Chocolate is far more versatile in the kitchen than you might think.

In Italy, particularly Sicily, chocolate is often added to sweet and sour dishes, known as agrodolce, and is commonly used with rabbit and hare. That’s the inspiration for my first recipe here, a rich rabbit ragout. People are far too cautious about using rabbit — a pity because it is a delicious, light meat that is easy to prepare and cook and works wonders in casserole-type dishes. Use good-quality dark chocolate with 70 per cent cocoa solids.

Another different way to use chocolate is in my roasted duck salad with chocolate balsamic dressing. The dressing is made by boiling a sugar syrup with balsamic and cider vinegar and then flavouring it with a hit of dark chocolate. The sweetness of the dressing goes perfectly with the duck and contrasts well with the refreshing crunchy salad.

Finally, we’re on more familiar territory with a creamy white chocolate cheesecake tingling with zesty lemon to freshen it up. I suggest serving this with a confit of lemon zest but if you haven’t already had enough chocolate this weekend, you could also decorate it with white chocolate shavings.

Sweet and sour rabbit ragout with tagliatelle

Serves 4

You can buy farmed or wild rabbit from your butcher. Farmed are more juicy and tender, whereas the wild variety has more flavour but may take longer to tenderise during cooking. Order in advance from your butcher, who will be able to joint it for you.

1 wild rabbit, about 1kg, jointed

50g plain flour

Sea salt and freshly ground black pepper

3 tbsp olive oil

3 banana shallots, finely chopped

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