starter

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