Preheat your oven to 220°C. Pour a glug of oil onto a baking tray, pop in your oven. TIP: Hot oil = crispy potatoes! Bring a large saucepan of water to the boil on high heat with 0.5 tsp of salt. Chop the potatoes into 2cm wide wedges (no need to peel!). Add the potatoes to the boiling water and cook for 5-6 mins, or, until the edges have softened when you poke them with a knife.

Meanwhile, trim the carrots and halve lengthways. Pop them on a baking tray and drizzle with oil, season with salt and pepper and set aside. Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Put the black peppercorns in a freezer bag, lightly crush them using a heavy pan -alternatively, just use a pestle and mortar if you have one.

Once ready, drain the potatoes in a colander, let them steam-dry for a minute, then pop back in the pan.Sprinkle on the garlic salt, three-quarters of the rosemary and two-thirds of the flour. Give your pan a shake to fluff up the potato. TIP: More potato surface area = crispier potatoes. Remove your baking tray from your oven, gently tip your potatoes onto it in a single layer - be careful of the hot oil. Turn to coat in the oil, then roast the wedges on the top shelf of your oven until crispy, 30-35 mins, turn halfway through. Add the carrots to the middle shelf of the oven 10 mins into the cooking time to roast until tender, 20-25 mins.

Wash out your potato pan and pop it back on medium heat with a drizzle of oil. Add the shallot and fry until soft, 4-5 mins. Stir in the garlic and cook for 1 minute. Add a drizzle of oil if the pan is dry, then stir in the flour and cook, stirring for 1 minute. Pour in the water (see ingredients for amount), stir and allow the mixture to boil and thicken. Add the spinach to the pan, season with salt and pepper, then turn the heat down to low. Cover with a lid and leave on low heat to allow the spinach to wilt, 5-6 mins - check and stir every few minutes.

Meanwhile, heat a frying pan over medium-high heat. Pop the venison steaks on a plate and season with salt, pepper and the remaining rosemary. Drizzle on a splash of oil and rub the seasonings over the meat. When the pan is hot, brown the meat for a minute on all sides. Lower the heat slightly and cook for another 2 mins 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 after handling raw meat, the venison is safe to eat when the outside is browned. Once cooked, rest the steaks on a board loosely covered with tin foil (don't wash your pan).

Pop your spinach back on the heat and stir in half the crème fraîche. Bring to the boil, season to taste with salt and pepper and remove from the heat. Pop your venison frying pan back on medium high heat and add the water (see ingredients for amount), chicken stock powder and peppercorns. Bring to the boil, then stir in the remaining crème fraîche. Bring to the boil again, then remove from the heat. Serve the venison with the rosemary garlic wedges, carrots and spinach alongside. Drizzle over the sauce and enjoy!