Cooking Instructions

1. Preheat the oven to 220C / fan 200C / gas mark 7 and boil a half-kettle. Finely dice the onion and finely slice the garlic. Heat a large frying pan with 2 tsp oil on medium-high heat, add the onion, garlic & Italian herbs, season with sea salt and black pepper. Cook for 4-5 mins, until soft.
2. Dissolve half the stock cube in a jug with 350ml boiling water and stir in the almond cream and half the dijon mustard. Very thinly slice the large potatoes (leaving the skin on).
3. Add the potatoes to the frying pan along with the nutmeg (to taste) and a good pinch of sea salt. Cook for 2 mins then add the creamy stock mixture to the pan, simmer for 5 mins, then transfer everything to an oven-proof dish, pressing the potatoes flat with the back of a spoon. Bake for 25-30 mins, until the potato is soft and most of the liquid has gone.
4. Halve and de-stone the plums, then cut each half into 6 wedges. Place them into a small oven-proof dish, add 2 tbsp water, and roast in the oven for 15-20 mins, until softened.
5. Meanwhile, rinse and re-heat the frying pan with 2 tsp oil on medium-high heat. Season the venison steaks with sea salt and black pepper, and cook (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins for well done). Quickly sear the edges of the steak, until brown all over, then remove from the pan. Leave to rest before slicing against the grain.
6. Dissolve the remaining stock cube in a jug with 150ml boiling water. Once the venison is cooked and has been removed from the pan, add the stock, remaining mustard and 4 of the cooked plum wedges. Mash the plums with the back of a fork and then simmer for 1-2 mins, until the sauce has thickened.
7. Trim the green beans. Bring a saucepan filled with salted hot water to a boil. Add the green beans and boil for 2-3 mins, until cooked. Drain, then season with sea salt and black pepper and 1 tsp olive oil.
8. Serve the venison on plates alongside the dauphinoise potatoes and green beans. Spoon the sauce over and top with roasted plums.