• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Finely chop garlic. Pick rosemary leaves. • Place potato chunks on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until just tender, 18-20 minutes. • Meanwhile, in a small microwave-safe bowl, add the butter, garlic and rosemary. Microwave in 10 second bursts, until melted. Season with salt and pepper, then set aside. • Lightly crush the potatoes on the tray, until 1cm-thick. Drizzle with melted herb butter and sprinkle with grated Parmesan cheese. Return tray to the oven and roast until golden, a further 8-10 minutes.

• While the potatoes are cooking, trim green beans. Halve any thicker stalks of baby broccoli lengthways. • Slice lemon into wedges. • Roughly chop roasted almonds.

• When the potatoes have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, tossing occasionally, until tender, 5-6 minutes. • Add a squeeze of lemon juice and season to taste. Transfer to a plate and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

• See Top Steak Tips (below)! Season venison steak all over. Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook steak for 3-5 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate, cover and rest for 5 minutes.

• Return the frying pan to medium heat. Cook cherry sauce, the water, balsamic vinegar, brown sugar and any steak resting juices, stirring, until the glaze is smooth and slightly thickened, 1-2 minutes. Season to taste.

• Slice venison steak. • Divide steak, garlic-Parmesan potatoes and lemony greens between plates. • Pour cherry glaze over steak. Garnish with roasted almonds. • Serve with any remaining lemon wedges. Enjoy!