Venison is not just for autumn and winter. This delicious lean meat is available all year round and somehow feels a little bit fancy whenever I have it at home. Fried in a juniper, pink peppercorn and herb butter with lashings of butter, it’s a really easy way to elevate the meat without extra effort, while the fruity sweetness from the cherries works beautifully with the gamey flavour of the meat. Cherries and rainbow chard are also bang in season and a feta, walnut grain salad with a moreish dressing just helps bring everything together.

This special dish has all of the vibrant, fresh flavours of Indian cuisine. It is definitely a treat, but once you have made it once, you will want to make it again and again for any special occasion. Each of the elements can be made ahead and it is a great way to satisfy your cravings for a roast and curry in one without ruining any New Year diet plans.