Comforting dish

Hearty and filling, a flavoursome venison stew is teamed with creamy Jerusalem artichoke mash. To make: Trim and cube 1250g boneless venison shoulder. Dust with 70g of plain flour and season generously with salt and pepper. Heat a drizzle of sunflower oil in a heavy-based casserole dish, set over a moderate heat, until hot. Fry the venison in batches until golden brown all over. Remove to a plate with a slotted spoon, using a little fresh oil for each batch. Reduce the heat under the dish before adding 3 tbsp of unsalted butter, followed by 2 peeled and chopped medium onions, 3 peeled and sliced carrots, 3 peeled and minced garlic cloves and a generous pinch of salt. Sauté until softened, stirring frequently, for 5-7 mins. Deglaze the dish with 150ml of red wine, stirring well to release any stuck-on food. Reduce the wine by three-quarters before returning the venison and any juices to the dish. Stir in 3 tbsp of paprika, 1 tsp of oregano, 1 bouquet garni, 1000ml of beef stock and 150g of strained tinned tomatoes. Bring to the boil before reducing to a gentle simmer for 2-2½ hrs, stirring from time to time, until the venison is tender and can be pulled apart with the fingers. Season to taste with salt and pepper, discard the bouquet garni and keep the stew on a very low heat. Peel and cube 6 Jerusalem artichokes and 2 small Maris Piper potatoes and heat in a large saucepan of salted, boiling water until tender to the tip of a knife, 15-20 mins. Drain well and return to the saucepan. Add 80g of butter and salt to taste, mashing until smooth. Serve alongside the stew.