Venison with sloe, beetroot and aubergine

Toss the sloes in the sugar and salt, then slowly grill the sloes on the barbecue for 30 minutes or until charred on the outside and very soft on the inside. Once softened, remove the stones

Preheat the oven to 190°C, then season the beetroots with olive oil and salt and then wrap in tin foil and roast for 1 hour 30 minutes. Once cooked, and cool enough to handle, peel the beetroot. Set aside 100g beetroot for the jam, and the rest for the beetroot sauce

Make a dry caramel with the caster sugar and then carefully add the plum, 100g beetroot and Assam pepper

Cook gently for 30 minutes, then add the sloes to the pan and cook for a further hour, or until the beetroot is soft

Blend everything together with the basil and fig leaves for in a high-powered blender, then pass through a chinois. When blending, make sure not to use an airtight blender, as the steam will build up pressure in the blender. Instead, allow a vent in the lid

Season with verjus and vinegar to taste, then set aside

For the shiso, plum and aubergine purée, first salt and oil all the vegetables very well

Grill the vegetables on a barbecue until very charred then, once coloured, transfer to a container and cover with a tight lid or cling film so they steam, and set aside until very soft

Blitz the vegetables in a food processor until they form a paste, then set aside

Melt a knob of butter in a saucepan, then sweat the shallots and garlic very gently for about 20 minutes until soft, but not coloured

Add the chilli and peppercorns and cook for a few minutes, then deglaze with the white wine and beer

Add the chicken stock and cook until reduced by half

Blend the shallot and wine reduction with the shiso, garlic oil, rapeseed oil, butter and aubergine paste. Do this in smaller batches if needed. Taste and adjust seasoning

For the hibiscus reduction, bring the hibiscus and water to the boil and let it infuse for half an hour covered with a tight lid

Strain out the hibiscus, then bring the hibiscus tea to the boil with the sugar. Stir to dissolve the sugar, then cook until it reaches 106°C. Remove from the heat

Preheat the oven to 190°C

For the beetroot sauce, first grill the cherries over the barbecue until soft, then remove their pits

Blend the reserved cooked beetroots with the cherries and the remaining beetroot sauce ingredients and 60g of the hibiscus reduction

When ready to serve, sear the venison on all sides and grill on the barbecue for 3 minutes. Rest for 10 minutes and repeat this two times, or until cooked to your liking. Avoid leaving the venison for too long on one side, and instead rotate it frequently so it’s browned from edge to edge

Warm the aubergine and beetroot sauces

Peel the red prawns and grill them on a barbecue for 1 minute on each side, then grill the komatsuna leaves

Fry the halved porcini mushrooms in plenty of vegetable oil, basting them until they turn golden and caramelised. Add a slice of lardo on top of each one to melt as they rest

Just before serving, slice the venison into pieces

Assemble on a piping hot plate. Serve a spoonful of beetroot sauce, aubergine sauce and jam on the base of each plate. Top with a prawn, sliced venison and komatsuna. Drizzle over the venison sauce and sprinkle with chilli flakes