John Torode showcased his venison with mole and cheese quesadillas dish on Saturday Kitchen.

John says: “Give venison a Mexican twist with this flavourful dish. Mole is a Mexican chilli and chocolate sauce, pairing chocolate with venison may seem unusual but it really works so give it a go!”

The ingredients are: 2 sweet potatoes, cleaned, 2 x 180g venison loins, trimmed, 3 tbsp olive oil, 4 sprigs of thyme, 50g butter and 50ml pomegranate molasses.

For the mole: 2 ancho chilles, cleaned, 2 pasilla chilles, cleaned, 3 guajillo chilles, cleaned, ½ cinnamon stick, 1 star anise, 1 tsp cumin seeds, 50g peanuts, 50g almonds, 50g sesame seeds, 3 tbsp olive oil, 1 onion, cut into chunks, 2 garlic cloves, crushed, 1 red chilli, chopped, 2 tomatoes, chopped, little chicken stock, 50g dark chocolate, minimum 70% cocoa solids, chopped and salt and pepper.

For the cheese quesadilla: 2 large tortillas, 50g curd cheese, 50g corn relish and 100g smoked cheese, grated.