Pepper Crusted Venison and Dauphinoise Potatoes

When your pan of water is boiling, add the potato slices and cook until you can easily slip a knife through, 8-12 mins.
Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander.
Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, chicken stock paste, reserved potato water and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Meanwhile, in a medium bowl, combine the red wine vinegar, walnuts and olive oil for the dressing (see ingredients for amount). Season with salt and pepper, then set the dressing aside.

Clean your frying pan and return to medium-high heat with a drizzle of oil. Once hot, add the apple slices and stir-fry until softened, 5-6 mins. Once cooked, transfer to the bowl of dressing.
Pop the (now empty) pan back on medium-high heat. Add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
Once cooked, transfer the beans to a small bowl and cover to keep warm.

Crush the peppercorns with a rolling pin. Sprinkle the steaks with salt and the cracked black pepper, ensuring they are well coated.
Return the (now empty) pan to medium-high heat with a drizzle of oil. Once hot, lay in the steaks and brown for 1 min on each side.
Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. The venison is safe to eat when the outside is browned.