Richard Bainbridge served up tasty Norfolk venison with celeriac purée, roast and quick-pickled beetroot, crisp potato pavé and a blackberry and juniper jus on Saturday Kitchen.

The ingredients for the potato pave: 3 large floury potatoes, peeled, 75g butter, melted and a little oil, for frying.

For the quick-pickled beetroot: 1 small cooked beetroot, cut into small cubes, 100ml white wine vinegar, 1 tbsp caster sugar, For the roast beetroot, 3 medium beetroot, peeled and cut into wedges and 1 tbsp oil.

For the celeriac purée: 1 medium celeriac, peeled and chopped, 150ml whole milk, 150ml double cream and 40g unsalted butter.

For the juniper and blackberry jus: 1 shallot, finely chopped, 4 juniper berries, lightly crushed, 150ml red wine, 300ml beef or game stock, 80g blackberries and 15g cold butter.

For the venison: 600–700g venison loin, 1 tbsp olive oil, 25g unsalted butter, 2 thyme sprigs, salt and freshly ground black pepper, to season.

See venison recipes in the book titled: Venison Cookbook available from Amazon now.