Quinces are a perfect balance to rich venison, and spiked with rosemary they offer a heady depth to this prepare-ahead main
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Buttery cavolo nero
Strip 100g cavolo nero leaves from their stem (like you would thyme leaves from a stalk). Roughly chop into 6cm pieces. Boil in salted water for 2 mins, drain and pat dry. To serve, melt a knob of butter over a medium heat, add the leaves and seasoning, and heat through.
Cut 500g potatoes into 3cm cubes. Boil for 10-15 mins or until tender. Meanwhile, put 75ml double cream, 2 tbsp milk and 1 rosemary sprig in a pan and gently heat. Just before it reaches boiling point, remove the pan from the heat and leave the flavours to infuse. Drain the potatoes, return to the pan over a low heat for 1 min to dry out, strain in the cream mixture, 50g butter and seasoning, then mash.