Davina McCall's slow-cooked rabbit

Ingredients

• RABBIT
• olive oil
• 150g smoked lardons
• 20 shallots
• 200g chestnut button mushrooms
• 2 rabbits (1.2kg), skin off, bone in, jointed
• 100g plain flour
• 4 bay leaves
• ½ a bunch of fresh thyme (15g), tied with string
• 1.5 litres organic chicken stock
• POMME PURÉE
• 900g Maris Piper potatoes
• 150ml whole milk
• 100ml double cream
• 100g unsalted butter
• GREEN BEANS
• 400g fine green beans
• 1 shallot
• ½ a clove of garlic
• ½ a bunch of fresh tarragon (15g)
• 2 teaspoons Dijon mustard
• red wine vinegar
• extra virgin olive oil