Loin of Venison With Celeriac Purée & Baked Plums

Pre-heat the oven to 200°C.

Toast the coriander and fennel seeds in a pan over a medium heat until just beginning to smoke. Transfer to a pestle and mortar and grind to a coarse texture with the salt and pepper. Add the olive oil and stir together to make a fragrant paste. Divide the spices between the loins of venison and smother until evenly covered. Set aside.

Put the celeriac into a pan and cover with the vegetable stock. Simmer over a medium heat until softened. Strain through a colander, being sure to reserve the liquid. Put the celeriac into a high- speed blender with the thyme, butter, salt and pepper and blitz until smooth, adding a little of the reserved water to loosen the purée. Return to the pan and adjust the seasoning as necessary.

Place an oven-proof pan over a high heat with 1 tbsp of olive oil. When hot, turn the temperature down, add the venison loins and sear briefly on both sides. Transfer the pan to the oven and roast for 4-5 minutes before transferring the venison to a board to rest for at least 10-15 minutes.

Deglaze the pan over a medium heat with 4-5 tablespoons of the jus from the plums and a little butter. Divide the celeriac purée between two warm plates, slice each of the venison medallions and arrange over the top with 3-4 of the halved plums and a drizzle of the warmed plum jus.

Serve with a large bowlful of wilted seasonal greens.