Sticky Peri-Peri Venison & Beef Rissoles

• Place parsnip, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes. In the last 5 minutes of cook time, remove veggie fries from oven. Sprinkle with diced bacon and bake until golden and crispy.

• Meanwhile, combine venison & beef mince, All-American spice blend, fine breadcrumbs and the egg in a medium bowl. • Using damp hands, roll heaped spoonfuls of mince mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove pan from heat, then add peri peri sauce and the honey, turning rissoles to coat.

• Meanwhile, combine slaw mix, baby spinach leaves, garlic aioli and a drizzle of olive oil in a second medium bowl. Season to taste.