• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. Lightly crush half the garlic with the skin on. • Place potato, parsnip and crushed garlic on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, finely chop remaining garlic. Trim green beans. Roughly chop cavolo nero kale.

• When the veggies have 15 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 3-4 minutes. • Add flaked almonds, kale and chopped garlic and cook until slightly wilted and fragrant, 2-3 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

• See Top Steak Tips (below) for extra info! • Season venison steak on both sides. • 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 to rest.

• Meanwhile, lightly crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin • Wipe out frying pan and return to medium-low heat with a drizzle of olive oil. Add cream (see ingredients) and crushed peppercorns, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt. TIP: Add a splash of water if sauce looks too thick.

• Slice venison steak. • Divide roasted veggies, steak and nutty greens between plates. • Spoon peppercorn sauce over steak to serve. Enjoy!