Peel and crush or grate the garlic. Pop it in a dish. Add 1 tsp ground cumin, 1 tbsp cumin seeds and a pinch of chilli flakes (they’re spicy, so use as much or as little as you prefer). Stir in a pinch of salt and 2 tsp oil to make a thick paste.

Pierce the steaks all over with a fork (this helps to tenderise them). Add them to the dish and rub in the paste. Set aside while you prepare the veg.

Peel and finely slice the onion. Halve the pepper, scoop out the seeds and white pith and finely slice it. Trim the dry ends off the cavolo nero, then thinly slice the leaves. Trim the roots and top 3cm off the spring onions, then slice them on the diagonal (both the white and green parts).

Put a griddle or frying pan over a high heat for 3 mins till smoking hot. Add the steaks. Fry for 3-5 mins on each side, depending on how well done you like your steaks, and how thick they are (the thicker the steaks, the longer they’ll need).

While the steaks fry, put a deep frying pan or wok over a high heat for 2 mins. Add the veg (keeping a pinch of the green spring onion tops to one side for garnishing) to the pan with 2 tbsp water. Stir fry for 6-8 mins till the veg have started to soften.

Add half the tamari to the veg and toss to mix. Taste and add more tamari if you think it needs it.

The venison steaks should be cooked by now. Pop them on a plate and let them sit for 2 mins. While they sit, divide the veg between 2 warm plates.

Slice the steaks and arrange them on the plates. Serve straight away, garnished with the reserved spring onion greens.