Double Venison Rissoles & DIY Romesco Sauce

• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine venison & beef mince, fine breadcrumbs, classic roast seasoning and the egg. • Using damp hands, roll heaped spoonfuls of mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook rissoles, in batches, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).

• Carefully peel capsicum and garlic cloves, removing any stems and seeds. • Transfer capsicum, garlic, flaked almonds, the white wine vinegar, salt, a pinch of chilli flakes (if using), and olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) to a food processor and blitz until desired consistency. TIP: If you don't have a food processor, finely chop all the sauce ingredients to make a chunky, rustic sauce.