Venison, Fondant Potato, Carrot Purée & Shallot Jus

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Slice approx. 1cm from each end of the Maris Piper potatoes so you're left with flat ends Peel the potato skin until they resemble a boat-shape

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the potatoes & cook for 4-5 minutes or until golden brown

Flip the potatoes and add a knob of butter, thyme and unpeeled garlic and cook for 3-4 minutes or until the other side is golden brown

Boil a kettle

Dissolve 1/2 [1] Knorr beef stock cube (save the rest for later) in 250ml [400ml] boiled water

Transfer the browned potatoes to an oven-proof dish and pour over the garlic & thyme oil

Pour the beef stock over until the stock is halfway up the potatoes.

Tip: Add a splash more water if needed!

Put the dish in the oven for 30-40 minutes or until the potatoes are cooked through – these are your fondant potatoes

While the potatoes are cooking, re-boil a kettle

Top, tail, peel and finely slice the carrots

Add the sliced carrots to a pot of boiled water and cook over a high heat for 10-15 minutes or until fork-tender

Once cooked, drain and return the pot

Peel and cut the shallots in half lengthways

Wipe the pan clean and return it to a medium heat with a drizzle of vegetable oil

Once hot, add the shallots, cut-side down, and cook for 5-6 minutes or until caramelised

Once caramelised, set the shallots aside until later

Add the drained carrots to a food processor with the clotted cream and 2 tbsp [4 tbsp] boiled water

Season with a generous pinch of salt and blitz until smooth – this is your carrot purée

Return the carrot purée to the pot and heat up just before serving

Pat the venison steaks dry with kitchen paper and season generously with salt and pepper

Return the pan to a high heat with a drizzle of vegetable oil

Once very hot, add the venison steaks and cook for 2-3 minutes on each side for medium and 3-4 minutes on each side for medium-well done

Once done, transfer the venison to a plate and cover until serving, reserving the pan (and oil) for later

While the venison is cooking, re-boil a kettle

Dissolve the remaining beef stock cube and onion marmalade in 250ml [450ml] boiled water

Once the venison is cooked, return the pan to a medium heat

Tip: Add a drizzle of oil if it's looking a little dry!

Add 1 tsp [2 tsp] flour and cook for 1 minute or until a sandy-paste (roux) remains

Gradually stir the stock into the roux and return the caramelised shallots to the pan

Cook for 5-6 minutes or until the sauce has thickened so that it coats the back of a wooden spoon – this is your shallot jus

Meanwhile, chop the cavolo nero roughly

Add the cavolo nero and a pinch of salt to a pot of boiling water and cook for 2-3 minutes or until wilted

Drain and set aside until serving