Recently featured in FOUR - The World's Best Food Magazine's latest UK edition, Sheffield-born British chef Jason Atherton has continued to make a splash in London's culinary scene with his growing empire of fine-dining eateries ever since he opened his first Mayfair restaurant in 2011.

Pollen Street Social, which opened April 2011 to rave critical review and a Michelin star in the Michelin Guide Great Britain & Ireland 2012, was followed by Social Eating House in Soho; Little Social, just across the road from Pollen Street Social; and, most recently in 2013, Berner's Tavern at the London EDITION hotel. 

The perfect addition for any showstopper gourmet Christmas menu, Jason's beetroot and berry inspired venison dish is bang-on in colour, not to mention Michelin-star credentials, and is sure to impress even the most jaded of your food-loving guests...

Serves 4

Ingredients

Pickled beetroot

500ml pomace oil

50ml white wine vinegar

50ml acacia honey

15g caster sugar

½ bunch of thyme

1 garlic clove

5g Maldon sea salt

Tartare dressing

65g diced raw venison loin

Cornichons, as required

Capers, as required

Shallots, as required

70g tomato ketchup

10g Dijon mustard

30g Worcester sauce

1ml red Tabasco sauce

Table salt to taste

Black peppercorn, ground to taste

Baby beetroots

200g baby beetroots

200g golden baby beetroots

10g thyme

2 garlic clove crushed

200g rock salt 

Nitro berries

100g blackberries

100g raspberries

200ml liquid nitrogen

Garnish

Crisp sourdough

Chervil

Wild sorrel

Chickweed

Foraged herbs

Method

Pickled beetroot

Emulsify oil, vinegar, salt, sugar and honey in a Thermomix. Once emulsified add the thyme and garlic. Slice the raw beetroots, using a 30ml cutter, into discs and place in the marinade. SousVide for 24hours. Wash the trimmings from the beetroot discs for the reduction. Place in a pan and cover with water. Bring to the boil then simmer for 20 minutes. Break down with a bar mixer and pass and reduce to a glaze. When cool add the white wine vinegar and finish with olive oil.

Tartare dressing

Finely dice the venison and mix with the cornichons, capers and shallots. Add the dressing and season to taste.

Baby beetroots

Scrub the baby beetroots clean and roast in the oven over salt, thyme, garlic and bay leaf. Sprinkle with water and cover with tin foil, so they don’t dry out. Allow to cool and peel.

For the nitro berries

Place the blackberries and raspberries in a large metal bowl. Wearing protective clothing and equipment, cover the berries with the liquid nitrogen. Allow all of the nitrogen to evaporate completely, leaving the berries entirely frozen. Cover the bowl with another bowl on top and shake vigorously to smash the berries into little frozen pearls.

Sourdough crisps

Take a small sourdough loaf and cut in half. Wrap and freeze until hard. Thinly slice on a slicing machine and place on greaseproof paper. Cover with another piece of greaseproof paper and bake in the oven until crisp and golden brown.