Roe deer with pear, golden beetroot and Yorkshire parkin

Make the parkin batter first as it needs to rest overnight. Place the water, sugar, zests and honey in a pan and bring to the boil, then pass through a fine sieve into a mixing bowl and stir in the clarified butter. Mix the dry ingredients together in a separate bowl, then beat into the wet mixture bit by bit until you have a smooth mixture. Cover and leave to rest in the fridge overnight

The next day, preheat an oven to 160ºC/gas mark 3. Transfer the parkin mixture to a piping bag, then pipe into 4cm dome moulds (making sure you have some left for the crisp) and bake for 10 minutes. Leave to rest for 5 minutes before de-moulding. Once completely cool, transfer to an airtight container

To make the parkin crisp, spread the remaining mixture thinly on a baking tray lined with baking paper and bake for 5 minutes. Use a 4cm round cutter to stamp out discs whilst still hot and, once cooled, store in an airtight container

To make the venison sauce, place a large pan over a medium heat with a dash of olive oil and add the venison trim. Cook until nice and caramelised then remove from the pan. Add another dash of oil and then the mushrooms, shallots and garlic and cook for 5 minutes until soft. Add the juniper, star anise, thyme, bay leaves, then the alcohol. Bring to a simmer and leave to reduce to around 200ml

While the wine and port reduce, place the venison and veal stocks in a separate pan, bring to a simmer and reduce by a third. When both liquids have reduced, pour the stocks into the original pan along with two-thirds of the venison trimmings. Bring to a boil, then reduce to a simmer and cook for 1 hour, skimming regularly. After 1 hour, add the remaining venison trimmings, turn off the heat and leave to steep for 20 minutes. Pass through a fine sieve and muslin cloth then season with salt and sherry vinegar to taste. Reserve in the fridge ready to reheat before serving

To make the salt-baked beetroot, place the salt into a blender with the herbs and blitz. Add in the flour, then the egg whites and enough of the water form a dough. Tip out onto a clean surface, knead for 10 minutes then place into the fridge to rest for 1 hour

In the meantime, prepare the confit orange peel. Slice off the skin from the orange in large strips, ensuring the white pith is completely removed. Place into a small pan, cover with cold water and bring to the boil then drain. Repeat this 3 times with fresh water to remove the bitterness. Place the peel in a sous-vide bag with the oil and cook in a water bath at 86ºC for 12 minutes. Leave to cool, then drain. Stamp out small discs of peel (around 1cm in diameter) and reserve

Preheat an oven to 200ºC/gas mark 6. Roll out the salt dough until 5mm thick then wrap it around the beetroots to completely cover and bake for 10 minutes. Turn the oven down to 175ºC/gas mark 3 and cook for a further 20 minutes. Use a cocktail stick to check if the beetroots are cooked through as the timing may vary due to the size of the beetroots. Leave to rest in the pastry for 12 minutes before breaking open the salt crust, peeling the beetroots and slicing them into 1cm discs. Use a 3cm round cutter to stamp out 8 discs in total, then reserve to finish warming through before serving

To make the beetroot purée, place the grated beetroot, blackcurrants, red wine and port into a pan, cover with a cartouche and simmer over a medium heat for 40–45 minutes. Once cooked, transfer to a blender with the xanthan gum (the mixture must be still hot) and blend into a smooth purée. Pass through a fine sieve and season. Reserve in a squeezy bottle

To prepare the pear, peel, core and quarter the pears lengthways. Use a paring knife to turn each quarter into a pear shape, placing any trimmings into a small pan. Set the turned pears aside and cover the trimmings with water. Simmer for 10 minutes, then pass through a sieve and whisk in the vege-gel

Place a large non-stick frying pan over a high heat and, once smoking, add the pears flat-side down. Cook until lightly caramelised then dip the pears into the pear gel and reserve (out of the fridge) until ready to serve

Now all the elements are complete, you can cook the venison. Ensure all the elements are out of the fridge ready to either reheat or to just come to room temperature. To cook the venison sous-vide, cut the loin into 8 120g steaks, season and vacuum-pack them individually. Cook in a water bath at 52ºC for 20 minutes, then caramelise in a hot pan with a knob of butter. Leave to rest

Alternatively, place a large frying pan over a high heat and, once smoking, add a dash of oil. Season the whole venison loin with salt and pepper and place in the pan. Cook for 5 minutes, then turn to sear the other side for a further 3 minutes. Set aside to rest, then carve into 8 even portions

To plate, warm the golden beetroot in the duck fat and reheat the sauce. Plate the venison, pear and parkin and add dots of beetroot pureé around the dish. Top the parkin with a parkin crisp, the golden beetroot with timut pepper and garnish the plate with pennywort and edible flower petals. Finish with some sauce and serve the rest on the side