main

garlic and anchovy sauce

10 large cloves garlic, peeled

150ml milk 12 anchovy fillets, roughly

chopped

½ lemon, juice only 100ml extra virgin olive oil 1 tbsp finely chopped rosemary

100g salted butter

celeriac and Brussel sprout

salad

1kg celeriac, peeled and cut into

crescents

600g Brussels sprouts, halved

1 nutmeg

3 tbsp olive oil

100g pancetta, chopped into

1cm cubes

6 large cloves garlic, finely

chopped

20 sage leaves 2 bunches watercress, chopped

venison

1.5kg venison fillet, cut in half

vertically

25 juniper berries, crushed 2 tbsp finely chopped rosemary 2 tbsp olive oil

4 tbsp sloe gin

1 ½ tbsp butter