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music intro

I'm going to make

a really nice everyones happy sort of meal right

and I've got celeriac from the garden ive got some nice potatoes

so what i want to do is slice this up to like centimeter discs

like that

then I get my spuds over here just slice these little tigers up same thickness

as a celeriac

get them in with the celeriac

and then some herbage in here i'm using sage I want a couple of cloves of garlic like that

in it goes and then I have got a nice big handful of parmesan

and then about half a pint of double cream half a pint of milk

good pinch of salt

and pepper and what I want to do is get in there

and give it a little mix up

just layer up

spuds

celeriac

nice bit of cheese on top

be quite generous what I'm going to do now

is put this over wrap the little tiger up

about half an hour 180 350

fahrenheit

so that's that bit

and then with venison i want ten

at junin berries get my knife and I'm just going to crush it

some salt goes in there some pepper and I've got rosemary just chop this all

together so just chop this up as soon as I've done that, I'm going to scatter this like that

I'm going to rub

this beautiful little thing with oil

then we can begin to

role it so just roll it over like that

I've got a pan in the oven, then I want to get a bit of olive oil happening

in the pan

in with the venison

nice and hot get it going sear it off

while I'm in here

we might as well chuck in a few bits of herbs and then garlic cloves

so what I want to do now is just put a little bit more

Parmesan on top

you can be reasonably generous

smack bang in the oven

and then

this here

just turn the meat over in the juices

take it out put it on there to rest

that is proper cooking that is

exciting stuff get the venison

centimeter slices look at the colour

thats what I want, I want it blushing. You can go rarer if you want pick that up.

Oh my lordy lord and then I want to get this potato dish this wonderful

poatato and celeriac al forno

get a big old spoon of it

yes

look at that

serve that

with a nice bottle

of good italian cianti or something like that

rock and roll look at that