Angela Hartnett served up a tasty rabbit pappardelle pasta with carrot, Dijon mustard and Parmesan cheese on Saturday Kitchen.

The ingredients are: 4 farmed rabbit legs, 50ml olive oil, 40g unsalted butter, 1 small carrot, peeled and finely chopped, 1 small onion, finely chopped, 1 celery stick, finely chopped, 2 garlic cloves, crushed, 2 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 tsp tomato puree, 80ml white wine, 250ml chicken or vegetable stock, 1–2 tsp Dijon mustard, 1 tbsp finely chopped fresh tarragon, 500g fresh pappardelle, salt and freshly ground black pepper.

To garnish: 100g freshly grated Parmesan and small handful fresh flatleaf parsley, chopped.

See Angela’s recipes in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.