Angela Hartnett makes Venison with red cabbage slaw on Christmas Kitchen with James Martin.

Angela says: “This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin.”

The ingredients are: 300g red cabbage, shredded, 2 red apples, peeled, cored and finely diced, 1 small red onion, finely chopped,50g raisins, soaked in water for 10 minutes, 1 tsp capers, 100ml olive oil, plus extra for frying, 25ml red wine vinegar, 2 x 150g venison loins, 50g unsalted butter, 2 tbsp chopped fresh parsley and salt and freshly ground black pepper.