Ingredients:
2 chicken breasts
600g trimmed lamb or venison loin, cut into 4 equal portions
1 egg white
100ml double cream
1 bunch chives finely chopped
Freshly milled salt and pepper

For the succotash:
1 and a half tbsp olive oil
2 carrots, peeled and sliced into 1/4-inch slices
2 potatoes, diced into 1/4-inch cubes
1 yam, peeled and diced into 1/4-inch cubes
6 asparagus spears, sliced into 1/4-inch pieces
10 peeled cloves garlic
2 large shallots, quartered
2 tbsps freshly chopped herbs (thyme, tarragon, rosemary. . . whatever),
Salt and pepper

For the sauce:
A knob butter
100ml port or red wine lees
200ml red wine sauce or reduced veal jus or indeed instant gravy or red wine sauce

Method:
1. Preheat the oven to 200C. In a hot sauté pan seal the venison on all sides for just one minute, season with salt and pepper and cool.

2. Place the chicken breasts into a food processor and pulse until smooth with the egg white and double cream. Add salt and pepper to taste and stir in the chives.

3. Tear off 4 pieces of cling film and divide the chicken mix between them, smooth into even squares with a hot spoon or knife (must be big enough to wrap around the venison portions like a scotch egg).

4. Wrap the chicken mix round the venison so they look like sausages and tie the cling film at either end, wrap tightly in tin foil and reserve until required. Bring a pot of water to the boil pop in the venison foils and cook for exactly 6 minutes, remove from the water and rest for two minutes.

5. While the venison is cooking, in a large bowl toss the carrots, potatoes, yam, asparagus, garlic and shallots in the olive oil and season. Tip out onto a baking tray and roast until golden, about 25 minutes, remove from the oven and stir in the herbs.

6. To serve, heat up the red wine sauce and whisk in the port or red wine lees, add a knob of butter, place a mound of succotash on the serving plates. Remove the venison packaging, slice into diagonal towers and place next to the succotash and finally spoon the sauce around.