Glazed red cabbage:

Cut the red cabbage in half and then into quarters. Remove the white hard stalk and slice finely on a mandolin. Peel the onion, cut into quarters and slice it nice and thinly. Mix the two together in a bowl. Peel and quarter the apples,remove the core, cut in to finger-sized pieces and add to the cabbage.

In a thick-bottomed saucepan add a drop of vegetable oil and to this add the cabbage, apple and inion mixture and sauté for a couple of minutes. Cut the vanilla bean pod in half, scrape out the seeds and add both to the cabbage along with the star anise and sultanas.

Stir well together then add the red wine, sugar and vinegar and salt. Turn the heat down and slowly cook the cabbage, stirring every 30 minutes or so–the cabbage will take about 3 hours to cook but will eventually cook down to a lovely shiny marmalade.

Vegetable dauphinoise:

Preheat the oven to 180c. Place the double cream into a saucepan with the garlic and thyme and bring up to a simmer. Season with salt and pepper and leave to the side.

Peel all the remaining vegetables, top and tail them, cut into quarters and remove the cores. Slice the vegetables on a mandolin about 2mm thick and keep them all separate.

Line a high sided over tray with parchment paper and arrange the sweet potatoes over the complete base of the tray two layers deep. Spoon over a ladle full of the double cream mixture.

Then follow with two layers of parsnips and then follow with a layer of cream. Continue this step with the carrots and finally the celeriac. Repeat the whole process until the tray is three quarters full.

Place a sheet of parchment paper onto the top of the dauphinoise and place in the oven for around 1-½ hours. Test by pushing a knife into the centre of the dauphinoise–it should still have a little crunch. Remove from the oven and allow to cool down. Place a weight on top of the dauphinoise and put into the fridge to set over night.

To serve:

Preheat the oven to 180c. Place the venison fillet onto a chopping board and season with salt and pepper. Heat a sauté pan and add a few drops of vegetable oil.

Once the oil is hot lay the venison fillet into the pan and gently sauté all the way round until the whole fillet is nicely roasted, remove from the pan and place in a tray into the oven for 6–7 minutes, depending on your cooking preference. Put the sprouts into boiling salted water.

Remove the dauphinoise from the fridge and turn onto a chopping board. Using a large knife cut out four rectangular shapes and place in the oven with the venison for 3 -4 minutes. Meanwhile spoon some of the pear puree onto the serving plates together with a good mound of the hot red cabbage.

Remove the venison from the oven and leave to rest for 3–4 minutes. Gently place 1 slice of dauphinoise onto each plate. Using a very sharp knife slice the venison fillet into 12 slices, 3 per person or into 4 steaks.

Arrange on top of the cabbage. Remove the sprouts from the hot water and sit on top of the dauphinoise spoon over the jus and garnish the dish with the onions, hazelnuts and cress and serve.