Conejo en Salmorejo (Canarian Rabbit Stew)

Mount Teide in Tenerife is the highest point in Spain.

It rises 3,718m above sea level, a dark conical volcano set against the blue Canarian sky.

For the Guanches, the original inhabitants of the Canary Islands, Teide was a sacred mountain inhabited by powerful gods. Regular eruptions were the result of bitter battles between good and evil that could bring light or plunge the world into darkness. Thousands of old ritual sites still exist around Teide which bear testament to its ancient deific standing.

Today the 'Pico' is Spain's most popular national park. A quick and bouncy cable car (fun or terrifying depending on your inclination) takes you to within 100m of the summit in just under eight minutes.

It feels like a different world at the top. The lack of oxygen hits the brain immediately and reduces movement and thought process. Silence dominates and sound travels slower as the air density drops by half. It is, of course, bitterly cold, something which conspires with the fierce sunlight to turn cheeks rosy red and make eyes water.

But the views are awe-inspiring. Clouds billow and part over jagged black rocks, revealing the valley floor beneath that stretches out like a rust-red moonscape of craters, caves and rock pillars. No wonder they say this is the closest thing to the surface of Mars on Earth. Beyond this the rest of Tenerife disappears into the distance, submerged between the blues of the Atlantic and the sky.

It takes an hour to get back to sea level. After surviving the cable car return leg, the drive takes us down through a comparatively lush green landscape of pine forests, banana plantations and cactus farms.

The temperature swings back to a respectable 28C as the beaches and resorts come into view. It's time for lunch. In the village of Adeje, a pocket of Spanish authenticity nestled in the hills above the glitzy Playa del Duque, the local restaurant is playing La Liga and serving up the Canarian classic Conejo en Salmorejo - rabbit stew. Perfect after a day climbing mountains.

In one morning, Tenerife has shown its tremendous diversity - from red deserts to snowy peaks and cloud forests - and why the old Guanches believed that the mountains held up the sky.

Ingredients (serves 4)

1.5-2kg whole butchered rabbit (legs, loin, saddle and shoulder)

500ml dry white wine

200ml red wine vinegar

50ml olive oil

2 garlic cloves (chopped)

1 Palermo pepper (chopped, soaked in warm water)

1 tbs fresh thyme

1 tbs fresh oregano

2 bay leaves

1 tbs cumin

1 tbs sweet paprika

Salt

Pepper

Preparation (2h)

1. Create the marinade. In a food processor mix the white wine, red wine vinegar, olive oil, Palermo pepper, garlic and spices. Blend until smooth.

2. Place the rabbit in a bowl. Season with salt and pepper. Pour the marinade over the top along with the bay leaves and other herbs whole (you can pick out the stems after cooking). Leave to marinade in the fridge for at least 1 hour or ideally overnight. Remove the rabbit from the marinade and pat dry with a kitchen towel. Set the rest of the marinade aside.

3. In a pan on high heat, add a drizzle of olive oil and sear the rabbit pieces until golden brown. Pour the marinade in and turn the heat down to low. Simmer covered for about 30-40min until the rabbit is cooked through, stirring every 15min. Remove the lid and simmer uncovered for a further 15-20min or until the sauce reduces to desired consistency.

4. Garnish with fresh parsley and serve with a side of delicious papas arrugadas!