We love to serve the pie with the roast, it provides the gravy, along with extra on the side, and the pastry adds an extra note of comfort to this special occasion. Every home has its traditional veggies and sides for a mid-winter feast and these traditions are very important and hallowed ground where even we fear to tread – so, we will leave the sides and the relishes up to you.

Says Chef Tim Maddams: “Obviously, you can do the roast without the pie or indeed the pie without the roast – I just like the thoughtful nature of putting them together and the pie makes a wonderful visual impact along with the sliced roasted venison that is hard to resist – especially when surrounded by your seasonal favourites, be they roasted tatties, smashed neeps, braised red cabbage or buttery kale – it’s the one meal of the year where more is always more.”