With their seams of glorious yellow fat and prominent flavour, pheasant thighs can make the most unctuous of sauces for pasta, and the richest, most decadent of these is surely the Bolognese. Serve this with freshly home-made pappardelle, and you

The harmony of the salty olives with the sweet and melting rabbit is utterly divine, serve with some earthy brassica and you need little else save some crusty bread to mop up the juices. 4 waxy potatoes, peeled and sliced