Pappardelle with rabbit chestnut ragu

Ingredients

• 2 tbsp rapeseed or olive oil
• 1 rabbit, jointed (ask your butcher to do this for you)
• 2 tbsp plain flour
• 200g smoked bacon lardons
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cinnamon
• 1 tsp juniper berries, crushed using a pestle and mortar
• 3 bay leaves, scrunched up in your hand to release the flavour
• 2 rosemary sprigs, leaves picked and chopped
• 200ml red wine
• 1 chicken stock cube
• 2 x 400g cans chopped tomatoes
• 200g cooked chestnuts, roughly chopped
• 400g pappardelle
• 3 tbsp milk
• zest 0.5 orange or 1 clementine
• small bunch parsley, chopped
• parmesan, to serve (optional)

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