Spiced venison with pear chutney and sweet spicy parsnip chips

Shopping list

• Fruit and vegetables

  • 2 pears, peeled, cored and chopped
  • 1 granny smith apple, peeled, cored and chopped
  • ½ tsp grated ginger
  • ½ red onion, thinly sliced
  • 1 tbsp finely chopped fresh ginger
  • 4 small parsnips, peeled and cut lengthways into 4 pieces
  • 2 sprigs lemon thyme

• Tins, packets and jars

  • 1 tbsp English mustard

• Cooking ingredients

  • 1 bay leaf
  • 1 star anise
  • 2.5cm/1in cinnamon stick
  • 5 cloves
  • 10 black peppercorns
  • salt, to taste
  • 75g/3oz dark brown sugar
  • 75ml/3fl oz cider vinegar
  • 1 tbsp vegetable oil
  • 1 tbsp clear honey
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp coriander seeds, coarsely ground
  • vegetable oil, for deep-frying
  • 2 tbsp clear honey
  • pinch salt
  • crushed black pepper
  • 3-4 tbsp well-aged balsamic vinegar

• Meat, fish and poultry

  • 600g/1lb 5¼oz venison fillet, trimmed

• Other

  • 50ml/2fl oz water

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