Charred leeks, trout roe, venison and potatoes recipe
 An unusual dish that pairs charred leeks with trout roe and air-dried venison. 200g/7oz salt400g/14oz piece venison loin 200g/7oz salt 400g/14oz piece venison loin 200ml/7fl oz double cream1 leek, charred on a gas flame2 tbsp lemon juicesalt 200ml/7fl oz double cream 1 leek, charred on a gas flame 2 tbsp lemon juice salt 2–3 Maris Piper potatoes, peeled, thinly sliced and rinsed500ml/18fl oz vegetable oilsalt 2–3 Maris Piper potatoes, peeled, thinly sliced and rinsed 500ml/18fl oz vegetable oil salt 2 leeks, charred on a gas flame4 tbsp trout roe1 tsp chopped shallots marinated in 1 tbsp lemon juice (about 1 hour)1 tsp chopped fresh chives4 tbsp charred leek cream, from above2 tbsp grated air-dried venison, from above 2 leeks, charred on a gas flame 4 tbsp trout roe 1 tsp chopped shallots marinated in 1 tbsp lemon juice (about 1 hour) 1 tsp chopped fresh chives 4 tbsp charred leek cream, from above 2 tbsp grated air-dried venison, from above Method To make the air-dried venison, place the salt in a saucepan with 1 litre/1¾ pints water. Bring to the boil and then cool. Place the venison in the cold brine and leave for 24 hours. Remove the venison from the brine, tie the end with string and hang in the fridge for 2–3 days or until it’s dried out. To make the charred leek cream, place the cream in a bowl and add the charred leek. Leave to sit at room temperature for 1 hour. Strain through a fine sieve and stir in the lemon juice. Season with salt and place in the fridge for 3 hours. To make the fried potatoes, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 175C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the potatoes for 2 minutes, then drain on kitchen paper. To make the charred leeks, cut the leeks into 7cm/3in pieces and peel away the charred outer layers, reserve and finely chop these for garnishing. Slice each inner piece into 4 or 5 pieces each and divide between 2 plates. Top with some trout roe, the shallots and chives. Spoon some charred leek cream onto each plate and top with the fried potatoes, venison and some chopped charred leek. To make the air-dried venison, place the salt in a saucepan with 1 litre/1¾ pints water. Bring to the boil and then cool. Place the venison in the cold brine and leave for 24 hours. Remove the venison from the brine, tie the end with string and hang in the fridge for 2–3 days or until it’s dried out. To make the air-dried venison, place the salt in a saucepan with 1 litre/1¾ pints water. Bring to the boil and then cool. Place the venison in the cold brine and leave for 24 hours. Remove the venison from the brine, tie the end with string and hang in the fridge for 2–3 days or until it’s dried out. To make the charred leek cream, place the cream in a bowl and add the charred leek. Leave to sit at room temperature for 1 hour. Strain through a fine sieve and stir in the lemon juice. Season with salt and place in the fridge for 3 hours. To make the charred leek cream, place the cream in a bowl and add the charred leek. Leave to sit at room temperature for 1 hour. Strain through a fine sieve and stir in the lemon juice. Season with salt and place in the fridge for 3 hours. To make the fried potatoes, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 175C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the potatoes for 2 minutes, then drain on kitchen paper. To make the fried potatoes, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 175C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the potatoes for 2 minutes, then drain on kitchen paper. To make the charred leeks, cut the leeks into 7cm/3in pieces and peel away the charred outer layers, reserve and finely chop these for garnishing. Slice each inner piece into 4 or 5 pieces each and divide between 2 plates. Top with some trout roe, the shallots and chives. Spoon some charred leek cream onto each plate and top with the fried potatoes, venison and some chopped charred leek. To make the charred leeks, cut the leeks into 7cm/3in pieces and peel away the charred outer layers, reserve and finely chop these for garnishing. Slice each inner piece into 4 or 5 pieces each and divide between 2 plates. Top with some trout roe, the shallots and chives. Spoon some charred leek cream onto each plate and top with the fried potatoes, venison and some chopped charred leek.