• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese and bake until golden and crispy.

• Meanwhile, thinly slice onion (see ingredients). Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 6-7 minutes. • Reduce heat to medium. Add the balsamic vinegar, onion chutney and a splash of water and mix well. Cook until dark and sticky, 2-3 minutes. Transfer to a small bowl.

• Season venison steak with a pinch of salt and pepper. Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook venison for 3-5 minutes on each side (depending on thickness). • Transfer to a plate to rest. Cover to keep warm. TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done.

• Halve wholemeal panini. • When the fries have 5 minutes remaining, sprinkle smoked Cheddar cheese over the top half of each panini and bake directly on a wire oven rack until the cheese is melted, 5 minutes.

• Thinly slice tomato. • In a medium bowl, combine mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste

• Slice venison steak. Spread garlic aioli on panini halves. • Top with steak, caramelised onion, tomato and dressed salad leaves. • Serve with Parmesan fries. Enjoy!