Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and peel the carrots and parsnips. Slice both into batons and tip into a roasting tin. Toss with 1 tsp olive oil and a pinch of salt and pepper. Slide the tin into the oven and roast for 20 mins.

Meanwhile, peel and finely slice the onion. Peel and finely chop the garlic. Pick the thyme leaves off their woody sprigs (you can push the sprigs through a sieve and the leaves will catch in it).

Pour 200ml boiling water into a jug. Crumble in half the chicken stock cube. Stir to dissolve the stock. Drain the cannellini beans.

Place a large frying pan on a high heat for 2-3 mins till hot. Rub the venison minute steaks with 1 tsp oil and a pinch of salt and pepper. When the pan is smoking hot, add the venison. Fry for 6-10 mins, turning once, till browned on both sides (cook them for longer, depending on how well done you like your steaks). Transfer the venison to a warm plate, loosely cover with foil and set aside to rest for 10 mins.

Put the pan used to cook the venison back on the heat. Add the sliced onion and fry for 3 mins, stirring. Tip in the drained beans, along with the chicken stock and chopped garlic. Bring to a simmer, then allow to bubble away for 5 mins, till the stock has reduced and thickened slightly. Stir in any resting juices from the venison.

When the carrots and parsnips have roasted for 20 mins, remove the tin from the oven. Drizzle over 1 tbsp honey and scatter over the thyme leaves. Toss to coat. Return the veg to the oven for a further 4-5 mins.

Slice the venison steaks. Divide the beans between 2 plates and top with the honey and thyme roots. Add the venison steaks and serve.