Rabbit Ragu Pappardelle

Rabbit is lean, so ideal if you’re watching calories. Use chicken thighs, if you prefer (they will need less cooking).

Hands-on time 25min. Cooking time about 1¼hr. Serves 4

450g (1lb) diced rabbit meat – ask your butcher or order via your supermarket 1tbsp plain flour 1tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 large carrot, finely chopped 2 rosemary sprigs 1 bay leaf 2tbsp tomato purée 450ml (¾ pint) chicken stock 400g tin chopped tomatoes 200g (7oz) dried pappardelle pasta

1 Dry rabbit pieces roughly with kitchen paper; sprinkle over flour. Heat oil in a large pan, then add rabbit, onion, celery and carrot. Fry for 5min, adding a little water if the pan gets dry.

2 Add rosemary, bay, tomato purée, stock, tomatoes and plenty of seasoning. Bring to the boil; turn down heat, cover and simmer for 45min. Take off the lid and simmer for a further 15min, stirring occasionally.

3 When rabbit has 15min left to cook, bring a large pan of salted water to the boil. Cook the pasta according to pack instructions. Drain.

4 Check seasoning of rabbit ragu and serve with pasta.

PER SERVING 440cals, 37g protein, 10g fat (3g saturates), 47g carbs (10g total sugars), 5g fibre