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

Remove the venison steaks from the fridge to allow them to come up to room temperature.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve the salad potatoes, quartering any large ones.

Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over half the rosemary. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden and tender, 25-30 mins.

Meanwhile, quarter the pear lengthways and discard the core (no need to peel). Halve each quarter lengthways again.

Trim the bottom 2cm from the asparagus and discard.

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 potatoes have roasted for 15 mins, pop the pears onto the asparagus tray.

Add a drizzle of oil and half the honey, toss to coat, then roast until tender and golden, 10-12 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

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

Once hot, lay the venison into the pan and brown the meat for 1 min on all sides.

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 meat. The venison is safe to eat when browned on the outside. 

Once cooked, rest the steaks on a board loosely covered with foil.

While the venison rests, return the (now empty) pan to medium-high heat (no need to clean).

Add the wholegrain mustard, chicken stock paste, creme fraiche, remaining rosemary and water for the sauce (see pantry for amount). Stir to combine and bring to the boil.

Simmer until reduced slightly, 2-3 mins. Remove from the heat.

Meanwhile, in a medium bowl, mix the cider vinegar, olive oil (see pantry for amount) and remaining honey. Add the pear and baby leaves and toss to coat.

When everything's ready, thinly slice the venison and share between your plates.

Serve the roasted potatoes, pear salad and asparagus alongside.

Pour the mustard sauce over the venison to finish.