VENISON ROULADE WITH ROASTED PEPPERS

Makes 10-12 slices

20g (¾oz) rocket, chopped

300g (10½oz) cream cheese

4tbsp finely chopped roasted mixed peppers, from a jar, drained

1 garlic clove, crushed

75ml (2½fl oz) double cream

Salt and freshly ground black pepper

400g (14oz) smoked venison slices (available from supermarkets)

Salad leaves, to serve

In a large bowl, combine the rocket, cream cheese, peppers, garlic and double cream, then season. Lay the slices of smoked venison in rows on a sheet of clingfilm, overlapping them slightly so that by the time you’ve finished you have a large square. Spread the cream cheese mixture over the square and roll it into a roulade, pulling back the clingfilm as you go.

Chill for 2 hours then slice, before serving on a bed of fresh salad leaves.