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Pan seared loin of venison on wilted kale with sweet red vermouth reduction, parsnip purée and roasted garlic



Autumnal food is so exciting. There’s so many warming foods available at this time of year to adorn the plate and tantalise the senses. Red vermouth is not only a beautiful cocktail mixer but also a fabulous basis for sauce reductions using juices from the meat. Root vegetables are definitely on the menu at this time of year. The creamy parsnip purée could easily be substituted with celeriac. Kale, chard, thyme and watercress give the dish colour and balance.

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