Recipes for cancer sufferers: juniper-crusted loin of venison

two massive carrots

2 turnips

1 parsnip

A little oil

500g trimmed venison loin

1 tsp Szechuan pepper

1 tsp juniper

Tiny bunch parsley

one clove garlic

1 handful dried breadcrumbs

Dijon mustard

12 peeled chestnuts

Peel all the vegetables, chop into great-sized even pieces and parboil.

Preheat a roasting tray with a tiny oil and starting up with the potatoes, roast the vegetables right up until golden brown just before almost everything else.

Lightly season the venison loin and then, in a hot pan with a little oil, sear all all around golden brown on all sides, permit to rest.

Toast the spice for a number of minutes, then in a blender combine the parsley, garlic, spices and breadcrumbs with each other.

Brush the venison with Dijon mustard, top with the crumb finish the venison in the oven for 5 minutes at 160C/300F/Gas two.

Drop the chestnuts into your roasting greens, and cook for 5 minutes.

Carve the venison and assemble the greens on to a board. Serve.

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‘Recipes for Daily life: Inspired Cooking Beyond Cancer’, by Peter Marshall (£25, Chef Books) is accessible from chefmagazine.co.united kingdom. All income go to the Leaders in Oncology Care’s Living Nicely programme.

Recipes for cancer sufferers: juniper-crusted loin of venison