Lièvre à la royale

The French name of this classic reveals all; it is a rich, luxurious (expensive!) dish, traditionally used for celebrations and once a bastion of France’s ‘nouvelle cuisine’. The classic recipe is a real test of a chef’s technical capabilities and requires stuffing a whole hare with foie gras and a lot of truffles … At the restaurant I’ve created a simpler version, though I confess it’s still quite a challenge for even the most accomplished cook – and only slightly less extravagant. I’ve ta