Venison with Kampot pepper sauce and celeriac and horseradish purée

To make the spiced quince, first toast the peppercorns and cinnamon in a dry pan

Add the lemon zest, lemon juice, sugar and water and bring to the boil. Remove from the heat and let infuse for 1 hour

Add the whole peeled quinces to the pot and poach slowly until tender under a cartouche

Once cooked, set aside to cool and then refrigerate overnight in the syrup 

The next day, use a small Parisienne scoop (melon baller) to make small quince balls and reserve in the liquor

Sweat off the onions and garlic for the farce with salt in a high-sided saucepan

Add in the brandy, then remove from the heat and very carefully flambé and reduce to a syrup. Make sure to use a long lighter when flambéing, and have a pan lid nearby to cover the pan if the flames are getting too high. Decant the alcohol out into a ladle first rather than pouring straight from the bottle – and make sure not to flambé underneath a hood on the stove!

Add in the Madeira, flambé again and reduce to a syrup

Add in the port and reduce to almost nothing then place in the fridge to cool

Cold smoke the pork fat for 30 minutes in a Bradley smoker

Season the livers well with flaky salt and sear hard in a pan. Put in fridge to cool

Mince the venison, smoked pork fat and cold livers

Place in a bowl and mix in the onions, pork mince and the eggs

Roll into a ballotine, then steam at 62°C for 20 minutes. Chill and then slice into rounds, ready to be caramelised before serving

Bring the milk to a simmer with the celeriac, and cook until the celeriac is soft

Pass off the celeriac and then blend in the Thermomix or high-powered blender

Add butter, horseradish and lemon juice to the Thermomix whilst blending. Add some of the milk if needed to create a glossy purée

Put all the ingredients for the walnut gel into the Thermomix and blend until it reaches 100°C. Alternatively, bring the mixture to 100°C in a pan and then blend until smooth

Pour into a container and leave until set

Once set, blend until it forms a fluid gel then pass until smooth 

For the chive oil, blend all the ingredients together in the Thermomix at 70°C for 7 minutes. Alternatively, blend in a high-speed blender until smooth

Pass through muslin and reserve the oil, discarding the solids

For the parsley oil, blend all the ingredients together in the Thermos at 70°C for 7 minutes. Alternatively, blend in a high-speed blender until smooth

Pass through muslin and reserve the oil, discarding the solids

To make the Kampot pepper sauce, put a heavy-based pan on a medium-high heat and add a dash of vegetable oil

Sear the venison trimmings in the pan with some salt

Once you begin to see the venison caramelise in the pan, add the vegetables and cook until they just begin to colour

Deglaze the pan with brandy and skim. Reduce the brandy to a syrup

Add the red wine and skim. Reduce this by half

Add in the veal stock and bring up to a simmer

Add in 10 of the kampot peppercorns and let infuse, then pass the sauce through muslin

To plate, first preheat the oven to 180°C

Sear the venison loin in an ovenproof pan on all sides for around 2 minutes and then add a good amount of butter. Spoon the foaming butter over the loom for a further minute

Add garlic, thyme and rosemary to the pan to taste and then transfer to the oven for 2 minutes. Rest for 6 minutes, then carve pink

Put a dot of the celeriac puree on the bottom of the plate. Top this with a small amount of the pickled walnut gel and six balls of poached quince

Caramelise the venison farce and roast a piece of foie gras in a pan and place on top, alongside some wilted swiss chard leaf and celeriac celeriac purée

Drizzle some chive oil and some parsley oil over the top of the Swiss chard

Warm up the Kampot pepper sauce and finish with finely chopped parsley and remaining crushed Kampot pepper

Add the venison loin to the plate and pour the Kampot pepper sauce over the top