Preheat your oven to 220°C/200°C fan/gas mark 7.

Remove the steaks from your fridge to allow them to come up to room temperature. Bring a large saucepan of water with 1/2 tsp salt to the boil.

Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).

Trim the bottom 2cm from the asparagus and discard.

When your pan of water is boiling, add the potato slices and cook until you can easily slip a knife through, 8-12 mins.

Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, chicken stock paste, reserved potato water and half the cheese. Mix together, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce. Sprinkle the remaining cheese over the top.

Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Meanwhile, pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender, 10-12 mins.

Sprinkle the steaks with salt and the cracked black pepper, ensuring they're well coated.

Heat a drizzle of oil in a large frying pan on high heat. TIP: Venison steaks naturally vary in shape, so adjust the following timings depending on how you like yours cooked.

Once hot, lay in the steaks and brown for 1 min on each side.

Lower the heat to medium-high and cook for another 1 min on each side. TIP: Venison is best served rare but cook for 1 min more on each side for medium or 2 mins for well done. IMPORTANT: Wash your hands and equipment after handling raw venison. It's safe to eat when browned on the outside.

Once the steaks are cooked, transfer to a board, loosely cover in foil and allow to rest for a few mins before slicing widthways.

Serve the steaks on your plates with the dauphinoise potatoes and roasted asparagus alongside.

Enjoy!