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The Field - - Cookery -

hare

4 hare fil­lets, sil­ver skin

re­moved

1 tbsp finely chopped

thyme

1 tbsp ex­tra vir­gin olive oil

gnoc­chi

1 medium but­ter­nut

squash

200g ri­cotta 1 free-range or­ganic egg 60g parme­san plus 1 tbsp ex­tra for serv­ing ½ nut­meg, grated 120g flour, plus a lit­tle

ex­tra for rolling

to Fin­ish

50g but­ter

2 dsp olive oil

60g pancetta

80g wild mush­rooms Splash of dry white wine 2 tbsp chopped rocket

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