1 tsp chopped fresh chives
1 leek, charred on a gas flame
2 leeks, charred on a gas flame
2 tbsp lemon juice
1 tsp chopped shallots marinated in 1 tbsp lemon juice (about 1 hour)
2–3 Maris Piper potatoes, peeled, thinly sliced and rinsed
200g/7oz salt
salt
500ml/18fl oz vegetable oil
4 tbsp charred leek cream, from above
200ml/7fl oz double cream
4 tbsp trout roe
400g/14oz piece venison loin
2 tbsp grated air-dried venison, from above