1 medium raw candy beetroot, peeled and thinly sliced
1 garlic clove, grated
2 garlic cloves, thinly sliced
1 onion, sliced
1 tbsp fresh flatleaf parsley leaves
2 tbsp chopped fresh rosemary leaves
2 sprigs fresh rosemary, leaves only
2 tbsp chopped fresh thyme leaves
2 sprigs fresh thyme, leaves only
1 tbsp fresh thyme leaves
1 tsp Dijon mustard
100g/3½oz quick-cook polenta
100g/3½oz fine polenta
2 tbsp Worcestershire sauce
1 tbsp white balsamic vinegar
1 tsp white balsamic vinegar
2 heaped tbsp ground cinnamon
1 heaped tbsp ground ginger
1 tbsp runny honey
1 tbsp honey
1 tsp runny honey
6–8 juniper berries, crushed
2 juniper berries, crushed
4 tbsp olive oil
1 tbsp olive oil
pinch salt
salt
4 tbsp vegetable or sunflower oil
1 tbsp white wine vinegar
25g/1oz unsalted butter, plus extra to grease
100g/3½oz unsalted butter
250g/9oz ricotta cheese
1 x 400g/14oz wild venison loin