Preheat your oven to 200°C. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Chop the salad potatoes in half. Pop them onto a baking tray with the half of the rosemary. Drizzle with oil and season with salt and pepper. Mix well to coat and lay out in a single layer. When your oven is hot, roast on the top shelf until golden and tender, 25-30 mins.

Meanwhile, peel and quarter the pear lengthways. Remove the core and halve each quarter lengthways again. Pop into a small bowl along with half of the honey and a drizzle of oil. Roughly chop the walnuts.

When the potatoes have been in the oven for 15 mins, pop the pears onto the same tray and roast until tender and starting to go golden, 10-12 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, lay the venison into the pan and season with salt and pepper. Brown the meat for 1 min on all sides. Lower the heat slightly and cook for another 1 min on each side. TIP: Venison is best served rare but if you like it more well done, cook for another 2 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: The venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with foil.

While the venison rests, pop the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary and water for the sauce (see ingredients for amount) into the pan you cooked the venison in. Gently heat on medium-high until piping hot, 2-3 mins, stirring frequently.

Pop the pea shoots and roasted pear into a small bowl along with the walnuts, remaining honey and the cider vinegar. Season with salt and pepper and mix together to coat the salad in the dressing. When ready to eat, thinly slice the venison and serve on your plates with the potatoes and pea shoot salad alongside. Pour the sauce over the venison to finish. Enjoy!