Pre-heat oven to 180c

1. Peel and thinly slice the celeriac and apples. Boil the cream and butter together with the thyme and sliced garlic. Allow to thicken. Season well.

2. Using an ovenproof dish, ladle in a spoonful of reduced cream into the bottom of the dish. Place alternate layers of celeriac, seasoning, cream and apple until all the ingredients have been used. Top the last layer with small knobs of butter and cook for 1 hr 15 mins. Check it is cooked by piercing the gratin with a knife, it should slide in with ease.

3. While cooking the gratin, thinly slice the cabbage. Cook in a braising pan with a knob of butter and all the spices. Allow to wilt slightly before adding the balsamic vinegar, red wine, raisins, grated apple and sugar. Cover with greaseproof paper and cook for about 45 mins, stirring occasionally.

4. 10 mins before the gratin is ready, heat up a non-stick frying pan. Season the venison steaks on both sides. Add a tbsp of oil to the frying pan and lay in the steaks. Allow to cook until they start to colour then turn them over and do the same on the other side. 30 secs each side should be sufficient if the pan is hot enough. Transfer onto a tray and finish in the oven for 6 mins.

6 mins rare
8 mins medium
10 mins well-done

SERVE WITH A SPOON OF THE GRATIN AND THE SPICED CABBAGE