• Preheat oven to 240°C/220°C fan-forced. • Peel kumara. Cut kumara and parsnip into bite-sized chunks. Lightly crush half the garlic with the skin on. • Place kumara, 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. Halve any thicker stalks of baby broccoli (see ingredients) lengthways. Trim green beans. Pick thyme leaves.

• When the veggies have 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook green beans and baby broccoli until tender, 5-6 minutes. • Add flaked almonds and chopped garlic and cook until fragrant, 1-2 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

• See Top Steak Tips (below)! • 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.

• While the steak is resting, wipe out frying pan and return to medium-low heat with a drizzle of olive oil. • Add cream (see ingredients), thyme and generously season with pepper, then cook until warmed and fragrant, 1-2 minutes. Season to taste with salt.

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