Rabbit and tarragon

To begin, make the potato purée. Cook the potatoes in salted boiling water for around 20 minutes until soft, then drain. Pass the potato through a drum sieve or ricer into a clean pan

Bring the milk to the boil and then beat into the potatoes with the butter and Parmesan. Season with salt to taste

Trim the rabbit loins to remove any sinew. Cover the meat with flour and fry it in a saucepan with the butter, a few sprigs of tarragon, salt and pepper for 5–6 minutes until golden brown all over. Leave to rest for 5 minutes then cut into pieces

To prepare the garnish, heat a small frying pan over a high heat with a generous spoon of rapeseed oil, add the tarragon leaves and fry until crispy. Add the redcurrants and cook until they just start to soften. Drain on kitchen paper

To serve, place a mound of potato in the centre of each plate with pieces of rabbit on top. Garnish with the redcurrants and crispy tarragon