Davina McCall and Jamie Oliver served up tasty slow-cooked rabbit with chestnut mushrooms, pomme puree mash and green beans using her former housekeeper Maria’s recipe on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: olive oil, 150 g smoked lardons, 20 shallots, 200 g chestnut button mushrooms, 2 rabbits , (1.2kg), skin off, bone in, jointed, 100 g plain flour, 4 bay leaves, ½ a bunch of fresh thyme , (15g), tied with string and 1.5 litres organic chicken stock.

For the pomme puree: 900 g Maris Piper potatoes, 150 ml whole milk, 100 ml double cream and 100 g unsalted butter.

For the green beans: 400 g fine green beans, 1 shallot, ½ a clove of garlic, ½ a bunch of fresh tarragon , (15g), 2 teaspoons Dijon mustard, red wine vinegar and extra virgin olive oil.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.