Thai Scallops then Pepper and Cranberry encrusted Venison Fillet

Delicately flavoured Thais sauce using home make fish stock, ginger, lemon rind, tamarind, garlic and garnished with coriander. Should have more colour on the scallops but I turned the wrong pan down, doh!

Venison encrusted with crushed black pepper and cranberry with a garlic puree, dauphinoise potato and kale. I smeared the venison with Dijon mustard to help the crust stick.

Fillet Steak with Redcurrant and Red Wine Sauce and Beetroot, Turnip and Parsnip Dauphinoise

Thick red wine sauce, looks a bit like chocolate. I used a lot of port in the sauce, the redcurrants were a bit sour. I tried the dauphinoise using beetroot, turnip and parsnip. I have decided I don't really like beetroot it tastes too much like mud for my liking. Soya beans and panchetta. Possibly a bit too many flavours on the plate!