Venison Steak and Homemade Peppercorn Sauce

Meanwhile, pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper, 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.

When the potatoes have 15 mins remaining, sprinkle over the parmesan and return to the oven to cook for the remaining roast time.

Add the baby plums to the middle shelf of the oven and roast until they’re softened and starting to burst, 12-15 mins.

Clean the potato pan and pop back on medium heat with a drizzle of oil. TIP: Discard any tough stalks from the cavolo nero.

Once hot, add the bacon lardons, shallot, cavolo nero and a splash of water. Fry until the bacon is golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add the 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. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay the venison into the pan and brown the meat for 1 min on each side. Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done.

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.