Tom Kerridge served up a tasty crispy fried venison burger with Lyonnaise onions, battered onion rings and mustard mayonnaise on Sunday Brunch.

The ingredients for the Mustard Mayo are: 125g mayonnaise and 50g wholegrain mustard.

For the Beer-Battered Onion Rings: 120g self-raising flour, 120g plain flour, 300ml beer (e.g., Rebellion beer) and 1 large onion, cut into rings.

For the Lyonnaise Onions: 2 Spanish onions, 100ml water, Salt and pepper.

For the burger: 500g venison haunch, minced, 200g pork belly, minced, 1 diced onion, 1 clove garlic, chopped, 1 tbsp herbs de Provence, 100g panko breadcrumbs, blitzed, Dill pickles, sliced, Smoked Applewood cheddar, sliced, Salt and pepper, 4 brioche buns.

See recipes by Tom in his book titled: Tom Kerridge Cooks Britain available from Amazon now.