Rabbit with mustard sauce and bacon

Preheat the oven to 180°C/gas mark 4

Add a knob of butter to a stainless steel pan and allow to melt over a medium heat. Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, shaking the pan to distribute evenly, then add a good splash of white wine

Bring to the boil, reduce the wine by half, then pour in the stock and reduce by half again

Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened - this should take approximately 5 minutes. Season and set aside

To cook the rabbit, add a knob of butter to a heavy, cast iron dish. Heat until foaming, then season the rabbit legs with salt and pepper and add to the pan. Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown colour all over. If you are concerned that the butter may start to burn, add an equal amount of olive oil while the butter is melting

Place the dish in the oven and cook for 10 minutes, until the rabbit is cooked through and tender. Remove from the oven, keep warm and lay the bacon rashers out on a baking sheet. Cook until crisp, then leave to rest in a warm place

Add the beans to a pan with a large knob of butter to gently heat through. Quickly reheat the sauce until warmed through, then whisk in the mustard - this must be done speedily so that the flavour of the mustard remains vibrant.

Divide the beans onto plates, then top each mound of beans with a rabbit leg, placing the bacon on top. Pour the sauce into the base of the dish and serve immediately