Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and cut into chips as thick as your finger. Scatter the chips onto a large roasting tin and pour over 1 tbsp oil. Sprinkle over a generous pinch of salt and pepper and toss together till evenly coated. 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 of the breadcrumbs into a bowl. Spoon in 1 tbsp Dijon mustard and ½ tsp balsamic vinegar. Sprinkle in the thyme leaves and mix together well. This is your mustard crust. Set aside.

Slice the cherry tomatoes in half. Peel and thinly slice the shallots. Slide both the tomatoes and shallots into a large bowl. 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 form a dressing.

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

Press an even layer of the mustard crust onto the tops of each steak. Slide the steaks into the oven onto a shelf below the chips and cook for 5 mins, or a few mins more for steaks that are cooked through. Remove from the oven and allow to rest for 4-5 mins.

Pour the balsamic dressing over the watercress and tomatoes and toss together till coated. Transfer the steaks and chips onto plates and serve with the salad on the side.