Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes and slice any larger ones into bite-size chunks. Scatter the potatoes into a roasting tin. Pour over 1 tsp olive oil and add a pinch of salt and pepper. Toss to coat, then slide the potatoes into the oven to roast for 40 mins, turning halfway, till golden brown.

While the potatoes roast, trim the roots and any dry green parts off the baby leeks. Slice a cross into the top of each leek, open them out rinse to wash out any dirt. Chop the baby leeks into 1cm-thick rounds. Halve the button mushrooms.

Pour 1 tsp olive oil into a large pan and warm to a medium heat. Add the leeks, mushrooms and a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till softened and golden.

While the leeks fry, peel and thinly slice the garlic. Pick the thyme leaves. Finely grate the Parmesan.

Add the garlic and thyme to the leeks. Cook, stirring, for 1 min. Pour in half the pot of double cream and add the Parmesan. Turn the heat down to low and cook on a gentle bubble for 10 mins, stirring occasionally. If the sauce starts to dry out a little too quickly, turn the heat down more and add a splash more cream.

While the creamed veg simmer, pour 1 tsp olive oil into a frying pan and warm to a high heat. Rub the venison steaks with a pinch of salt and pepper. Fry the steaks in the hot pan for 3 mins on each side for slightly pink and middles. If you like your meat more well cooked, fry for an extra 2 mins on each side. Pop the cooked venison onto a plate, loosely cover with foil and rest for 2-3 mins.

Stir the baby leaf spinach into the creamed veg to wilt it, then taste and add a pinch more salt or pepper if you think they need it. Divide the potatoes and veg between 2 warm plates. Slice the venison, add it to the plates and serve.