Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut into finger-thick chips. Spread the chips out in a large roasting tin and pour over 1 tbsp olive oil. Season with a generous pinch of salt and pepper and toss to coat. Slide the chips into the oven and roast for 40 mins, turning halfway, till golden on the outside and tender in the middle.

Tip half the breadcrumbs into a bowl. Add 1 tbsp Dijon mustard and ½ tsp balsamic vinegar and the thyme leaves. Mix well and set aside. This is your mustard crust.

Snap the woody ends off the asparagus and slice the spears into 2-3 pieces each. Set the asparagus to one side. Halve the cherry tomatoes. Peel and thinly slice the shallots. Pop the tomatoes and shallots into a large bowl and add the watercress.

Pour 1 tbsp balsamic vinegar into a separate bowl. Whisk with a pinch of salt and pepper and 1 tbsp olive oil to make a dressing. Set aside.

Warm a heavy pan on a high heat for 2 mins, till smoking hot. Rub the venison steaks with a generous pinch of salt and pepper. Pour 1 tbsp olive oil into the pan and add the steaks. Fry for 1 min, turn over and cook for another 1 min. Lift the steaks out of the pan and onto a baking tray.

Press a layer of the mustard crust on the top of each steak. Slide the venison into the oven, onto a shelf below the chips. Cook for 5 mins, or a few mins more for well done. Remove the venison from the oven, transfer to a plate or board and rest for 4-5 mins, loosely covered with foil.

Meanwhile, pop the frying pan back on a high heat. When smoking hot, add the asparagus. Fry for 3-4 mins, turning once or twice, till tender and a little charred. Tip into the bowl with the salad.

Pour the balsamic dressing over the salad and toss. Divide the steaks and chips between 2 warm plates and serve with the salad on the side.