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• 450g good quality Muntjac, cubed
• Olive oil for basting

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For the marinade

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• 2.5cm piece fresh ginger
• 2 cloves garlic
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ½ tsp chilli powder
• ¼ tsp ground cinnamon
• 6 black peppercorns, crushed
• 2 cloves
• 1 tbsp olive oil
• 2 tbsp
• Plain yoghurt

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For the sauce

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• ½ cucumber
• 275ml plain yoghurt
• ¼ tsp ground cumin
• A few drops lemon juice
• A few chopped mint leaves
• Malden salt & freshly ground pepper

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Method Ìý

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Chop the ginger & the garlic & combine until they form a paste. Add the remaining marinade ingredients, stir well & pour over the cubed venison. Leave the meat to marinate for a few hours in a cool place.

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Drain the meat & thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning from time to time & basting with olive oil.

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For the sauce

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Coarsely grate the cucumber onto a plate, sprinkle with salt & leave for half an hour. Press the cucumber & pour away the excess liquid.

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Stir into the yoghurt & add the ground cumin, chopped mint leaves & lemon juice. Season to taste.

Ingredients Ìý

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• 200g green papaya
• 1-2 garlic cloves
• 2-5 small chillies
• 1 pinch salt
• 1-2 tsp palm sugar
• Shredded courgette
• 2 tbsp roasted peanuts
• 4 cherry tomatoes, halved
• 2 tbsp, diced baby shrimps
• Shredded celeriac
• 2-3 tbsp fish sauce
• 1-2 tbsp lime juice

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Method Ìý

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Peel & shred the green papaya. In a pestle & mortar, pound the garlic with the chillies, salt & sugar. Add the shredded courgette, peanuts, tomatoes, diced shrimps & celeriac.

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Keep pounding & mixing simultaneously with a large spoon. Season it with fish sauce & lime. Found in the green papaya & continue pounding & mixing until the papaya is coated in the dressing.

Ingredients

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• 600g strawberries, hulled
• 100g caster sugar
• Juice of 1 lemon
• 8 sheets of leaf gelatine
• 75cl English sparkling wine
• 2 tbsp crème de pêche
• Double cream, to serve

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Method Ìý

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Slice 500g of the strawberries & place in a large heatproof bowl over a pan of gently simmering water. Stir in the sugar & lemon juice.

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Cover the bowl with clingfilm & leave it for 30-40 minutes, checking the water in the pan occasionally & topping up with boiling water as necessary. The fruits will yield a clear pink fragrant jus.

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Meanwhile, line a large sieve with wet muslin & place over a clean bowl. Pour the strawberry jus into the sieve & leave it to drip through – don’t rub the pulp or the jus will lose its clarity. Discard the fruit pulp.

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Soften the gelatine sheets in cold water.

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Meanwhile, pour the strawberry jus into a clean pan & heat until the point of boiling, then take off the heat. Remove the gelatine from the cold water, squeezing out the excess water & then slip into the hot jus, whisking until dissolved. Pass through a sieve into a bowl.

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Allow to cool, then mix in the sparkling wine & crème de pêche. Leave until the jelly is cold & just on the point of setting.

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Slice the remaining strawberries. Get 8 wine glasses or champagne flutes ready. Dip the strawberry slices quickly into a little of the setting jelly & stick to the sides of the glasses.

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Now for the fun bit - to make this jelly sparkle, whisk the setting jelly until lightly frothy & divide it between the glasses. Chill until completely set.

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To serve, top with a thin float of double cream.