Nigel Barden served up tasty slow cooked venison shanks with baby beets and chestnuts for Foodie Thursday on Radio 2 Drivetime with Simon Mayo.

The ingredients are: 150g carrots, 150g celery, 100g leeks, 3 cloves garlic, 2 x fallow shanks (if large, or 4 smaller ones), salt and pepper, 1 tbsp tomato purée, 2L of dark chicken (or turkey), or venison stock, 1 tsp chopped fresh sage, 2 tsp grain mustard, 12 baby beetroot (or if necessary halve 6 large ones), 150g cooked chestnuts, 25g butter and 2 tbsp rapeseed or veg oil.