Orange and sesame dressing;

1 Orange, juice and zest

Squeeze Lemon juice

1 tsp Fresh grated ginger

25ml Toasted sesame oil

25ml Mellow yellow or E.V. rapeseed oil  (or olive oil)

Splash sherry vinegar

½ tsp fresh grated garlic

- Combine all ingredients except oil in a blender or pester and mortar

- Slowly drizzle in oil while mixing so dressing ‘emulsifies’

Amaretto pears;

3 Baby pears, peeled and halved, seeds removed (or 2 large pears, peeled and quartered) 

75ml Amaretto

75ml water

150g sugar

- Combine water, amaretto and sugar in a small sauce pan, bring to the boil, 

- Add pears, return to the boil and reduce heat to gentle simmer, poach for 2 – 3 mins

- Remove pears from syrup

For the salad;

2 8oz Venison loin steaks

3 Amaretto baby pears, halved

50ml Orange and sesame dressing

1 Handful toasted walnuts

30g Salad leaves (Try chicory, spinach and radicchio to give colour and a slight bitterness, but any salad leaves will do

3 baby shallots, peeled and roasted, cut in half

½ pomegranate

pinch Flakey sea salt like maldon

25ml olive oil

Pinch Spice mix or all spice

Optional crispy sage leaves to garnish

- Light barbecue and wait until charcoals are ready to use,

- Season venison loins with salt, oil and spice, grill for 3 – 4 mins on each side and allow to rest for at least 10 mins (for med-rare, but cook the steaks to your own taste)

- Grill the pears on the flat side for 2 mins to give a light caramelization,

- Toss the salad leaves, walnuts, shallots and ¾ dressing in a salad bowl and split between  2 bowls,

- Once rested, Slice steaks into 5 pieces on a hard angle to give nice shaped pieces,

- Arrange a steak each on top of the salads

- Arrange pear halves around

- Drizzle a small amount of remaining dressing over steaks and pears,

- Sprinkle pomegranate seeds over the top