Venison Steak and Creamy Peppercorn Sauce

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer, then set aside.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Once the potatoes are ready, drain in a colander, then pop back into the pan.

Sprinkle on the flour (see pantry for amount) and three quarters of the rosemary. Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 30-40 mins.

After 10-15 mins, add the carrots to the middle shelf of the oven to roast until tender, 20-25 mins. Turn the wedges and carrots halfway through.

Clean the potato pan and pop back on medium heat with a drizzle of oil. Once hot, add the shallot and fry until soft, 4-5 mins.

Add the spinach and garlic, then season with salt and pepper. Stir together and cook until wilted, 1-2 mins.

Stir through half the creme fraiche and cook until piping hot, 1-2 mins. Taste and season if needed, then remove from the heat. Cover with a lid to keep warm.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the venison steaks with salt, pepper and the remaining rosemary.

When hot, lay the venison into the pan and brown the meat for 1 min on both sides. 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.

Once ready, transfer the steaks to a board and allow to rest, loosely covered with foil. IMPORTANT: Wash your hands and equipment after handling raw venison. It's safe to eat when browned on the outside.