Venison burgers, caramelised onions & potato gratin

Preheat the oven to 200ºC, gas mark 6. Place a baking sheet in the oven to warm up. Tuck half the thyme leaves under the potato gratin layers. Bake the gratin according to pack instructions until golden.

Meanwhile, rub the black pepper onto both sides of the venison burgers. Heat 1 tbsp oil in a frying pan and fry the burgers for 5-7 minutes each side, until cooked through with no pink meat and juices that run clear. Transfer to a plate to keep warm.

Add the remaining oil and onions to the pan and fry gently for about 8 minutes, stirring frequently, until deep golden. Return the burgers to the pan and heat through.

Transfer the potato gratin and burgers to plates. Add the blackcurrant preserve, vinegar and 2 tbsp water to the onions and cook until hot. Spoon onto the plates with the pan juices. Sprinkle with the remaining thyme leaves and serve with a seasonal green vegetable or salad.