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
Preheat the oven to 180°C/ Gas 4.
Heat a frying pan until hot, add the oil and sear the meat
Cut loose the cling film, then brush liberally with mustard
Place into the oven for 12-15 minutes, depending how you like
Remove and rest the meat on a rack.
Method for pear chutney
Heat a frying pan until hot and add all the ingredients and mix
Cook for 5-8 minutes until the pears have gone soft.
Remove and cool slightly and store in air tight jar until
Method for parsnip chips
Heat a fat fryer to 190°C.
Place the parsnip chips into the fryer and cook for 3-4 minutes
until golden and tender.
Drain onto kitchen paper.
Meanwhile, place the honey into a small saucepan and add the
When hot, toss the parsnips in the honey.
Cut the venison into slices and place onto the plate.
Place a pile of parsnip chips on the side and a spoonful of
Finish with a drizzle of meat jus or balsamic vinegar.