Gordon Blackiston served up a loin of rabbit en croute with carrots and Armagnac jus on Saturday Morning with James Martin.

The ingredients are: 2 rabbit loins, 4 large spinach leaves, blanched, refreshed and patted dry, Fennel and mushroom duxelle, 250g puff pastry, 1 egg mixed with 3 tbsp milk and passed through a sieve for egg wash and Seasoning.

For the carrot Puree: 450g baby carrots, peeled, Water to boil, 25g butter, Salt and freshly ground black pepper, Place the carrots into a saucepan with cold water, over a moderate heat and bring up, to simmering point. Cook until the carrots are soft. Season with salt and freshly and ground black pepper.

For the Armagnac Jus: A quantity of chicken jus, 2 tbsp Armagnac and Seasoning.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.