Angela Hartnett served up venison curry with rice and naan bread for food heaven on Saturday Kitchen.

The ingredients are: 1kg wild venison, diced, 25g ginger-garlic paste, from a jar, 4 tbsp vegetable oil, 200g tomatoes, roughly chopped, 300g onions, roughly chopped, 2 tbsp Kashmiri chilli powder, 2 tbsp Greek-style yoghurt, 2 tbsp ground coriander, 2 tbsp ground turmeric, 2 tbsp juniper seeds, crushed, 2 tsp garam masala, 2 green chillies, finely chopped (optional) and 1 tbsp chopped fresh coriander leaves.

For the naan bread: 100g Greek-style yoghurt, 150ml milk, 2 tsp salt, 500g plain four, 1 tsp baking powder, 3 tbsp extra virgin rapeseed oil, plus extra for kneading and 500g cooked white basmati rice, to serve.