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Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.


Method for venison

  1. Preheat the oven to 180°C/ Gas 4.
  2. Heat a frying pan until hot, add the oil and sear the meat either end.
  3. Cut loose the cling film, then brush liberally with mustard honey paste.
  4. Place into the oven for 12-15 minutes, depending how you like your meat.
  5. Remove and rest the meat on a rack.

Method for pear chutney

  1. Heat a frying pan until hot and add all the ingredients and mix well.
  2. Cook for 5-8 minutes until the pears have gone soft.
  3. Remove and cool slightly and store in air tight jar until required.

Method for parsnip chips

  1. Heat a fat fryer to 190°C.
  2. Place the parsnip chips into the fryer and cook for 3-4 minutes until golden and tender.
  3. Drain onto kitchen paper.
  4. Meanwhile, place the honey into a small saucepan and add the remaining ingredients.
  5. When hot, toss the parsnips in the honey.

To serve

  1. Cut the venison into slices and place onto the plate.
  2. Place a pile of parsnip chips on the side and a spoonful of chutney.
  3. Finish with a drizzle of meat jus or balsamic vinegar.