Brett Graham served up Japanese Sika Hind, Tongue, Cheek, Mushrooms and Koji Cream on James Martin’s Saturday Morning.

The ingredients for the Sika Deer: 2 x Racks Sika Deer, 2 x Sika Deer tongues, 4 x Sika Deer cheeks, Koji Cream, 100g toasted buckwheat koji, 400g double cream and Sherry vinegar (to taste).

For the mushrooms: 4 x shiitake mushrooms, 80g butter, 5 sprigs thyme, 8g sherry vinegar, 4 x oyster mushrooms, 12 x nameko mushrooms, 100ml koji oil, 1 x hen of the woods mushroom, 20ml soy sauce, 8ml rice wine vinegar, 5g sugar and Sea salt (to taste).

To cook tongues and cheeks: 1 litre veal stock, 1 sprig rosemary and 5 sprigs thyme.

To finish sauce: Reduced liquor from cheeks, Pinch of Green peppercorns, 2 tbsp bone marrow fat (or beef fat), Pinch of Chives (chopped) and Sherry vinegar (to taste).

For the Sorrel: Wood sorrel, Sheep’s sorrel and Butterfly sorrel.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.