1. First make the Masala Sauce: dry-roast the spice mix briefly in a pan over a low heat to release the flavour. Put in a coffee grinder and grind to a fine powder.

2. Heat a little butter in another pan and sweat the onions, garlic, tomatoes and half the spice mix very slowly until the onions are very soft.

3. Add the stock and bubble up to reduce slowly down to a thick sauce.

4. Add the rest of the Spice mix and the cream, and cook for 15 minutes over a low heat.

5. Put the sauce through a fine sieve and add the coriander, lime juice and seasoning. Keep warm.

6. If using bay leaf branches as skewers, remove all the leaves expect for 2 or 3 at one end. (Keep the leaves for another dish)

7. Slice each piece of venison into 3 pieces, roughly the same size as the scallops.

8. Alternate the venison, scallops, shiitake mushrooms, confit shallots and basil leaves on each bay leaf branch or skewer.

9. Either pan-fry in a little olive oil or grill, either way using a very high heat.