Nick Nairn served up a tasty roast venison with potato rosti, cabbage and gravy on James Martin’s Saturday Morning.

The ingredients are: 1 rooster potato, 1 parsnip, 1 carrot, 1/8 celeriac, ½ roasted beetroot, 100g savoy cabbage – core removed and finely shredded, 2 tbsp duck fat for the rosti, 1 tsp duck fat for the venison, 2 tbsp double cream, 2 x 120g roe venison loin, 2 tbsp ras el hanout, 30ml red wine, 30ml fruit/raspberry vinegar, 15ml cab sauv vinegar, (mix the above vinegars and wine together), 100ml dark stock, 2 garlic cloves, 2 sprigs thyme and 80g butter.

See recipes from James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.