Joe Lycett and jamie Oliver served up a tasty wild boar ragu with fresh silky pappardelle pasta on Jamie and Jimmy’s Friday Night Feast.

The ingredients are: 1.5 kg higher-welfare wild boar , sinew removed (use a mixture of shoulder, leg and loin), 4 red onions, 2 carrots, 2 sticks of celery, 5 juniper berries, 5 fresh bay leaves, 1 bottle of Trecciano Chianti red wine, 50 g higher-welfare pancetta or lardo, olive oil, 700 g passata, 2 litres organic beef stock, Parmesan cheese , optional and extra virgin olive oil.

For the pasta dough: 4 large free-range eggs, 2 tablespoons olive oil , plus extra for greasing and 1 kg Tipo 00 flour , plus extra for dusting.

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