Tom Kerridge Rabbit and butter bean stew with courgette and sorrel recipe was food heaven on today’s Saturday Kitchen.

Tom says: “A warming stew of rabbit cooked in red wine, with added flavours of chorizo, sorrel and manchego cheese. Ask the butcher for a large wild rabbit jointed into shoulders, legs and loin.”

The ingredients are: 2 tbsp vegetable oil, 250g spicy chorizo, diced, 1 onion, diced, 1 celery stick, diced, 1 carrot, diced, 2 garlic cloves, grated, 2 red chillies, roughly chopped, 50g caster sugar, 100ml red wine, 100ml red wine vinegar,2 x 400g can butter beans, drained, 2 bay leaves, 300ml chicken stock, 2 wild rabbits, jointed, plain white flour, for dusting, salt and freshly ground black pepper, 1 large courgette, diced, knob of butter, for frying, 2 large handfuls fresh sorrel, chopped, 1 unwaxed lemon, zest only, 100g manchego cheese and 2 tsp cracked black pepper.