Rosemary Shrager served up rabbit saltimbocca with creamy polenta and a Marsala wine sauce on Chopping Block.

The ingredients include: prosciutto, sage, rabbit loin and olive oil.

For the sauce: Marsala wine, shallot and butter.

For the polenta: 500 ml chicken stock, 125 ml full fat milk, 75g unsalted butter, 100g grated Gruyere cheese, 150 ml double cream.