Roast Venison Loin
Spring Onion Pesto
Hasselback Courgette
Roast Jerusalem Artichokes
& Romesco Sauce

Roast Venison Loin
Spring Onion Pesto
Hasselback Courgette
Roast Jerusalem Artichokes
& Romesco Sauce


  • 1 x 350g piece of trimmed venison loin
  • 50g salted butter
  • 4 large spring onions
  • 1 yellow courgette
  • 6 Jerusalem artichokes
  • 150ml rapeseed oil
  • 50ml smoked rapeseed oil
  • 50g grated parmesan
  • 50g toasted, chopped hazelnuts
  • 150g chargrilled cooked tinned peppers
  • 2 cloves of garlic, minced
  • 30ml sherry vinegar
  • 25g caster sugar
  • Salt and pepper
  • A few sprigs of thyme
  • 1 pinch of nigella seeds
  • 30g toasted flaked almonds
  • Pinch of cayenne pepper
  • Pinch of sweet smoked paprika




  1. Slice down with tight incisions across the courgette, leaving about 1cm from the bottom unsliced so that it stays together. Rub a little salt, oil and pepper, and roast in a preheated oven at 210°C for 20 minutes until golden brown.
  2. Now make the pesto. Blitz one clove of garlic, nigella seeds, the green part of the spring onions and 50ml of rapeseed oil together with a pinch of salt and pepper. Put the mixture into a pan and cook on a medium heat until the oil goes bright green and starts to separate away from the pulp. Chill on ice to preserve the colour, stir in the parmesan and hazelnuts.
  3. To make the romesco sauce, blitz the peppers, one garlic clove, cayenne pepper, paprika, vinegar, sugar, salt and pepper together. Slowly add the smoked oil and taste. Adjust seasoning as necessary.
  4. Peel the artichokes. Deep fry the peelings in rapeseed oil at 140°C until they are golden brown and crispy. Roast the artichokes in a pan with some more rapeseed oil until they are tender. Add a little butter and thyme and reserve.
  5. Cook the venison loin in a hot cast iron pan, colouring well all over and put it in the oven for about three minutes at 170°C. Take out of the oven and add a little butter and thyme. Baste the meat and rest it on a tray for about 5 minutes.
  6. Carve the meat, heat up the romesco sauce, courgette, artichokes and pesto. Plate and finish with some artichoke crisps.