To soak the prunes: Place sugar and water and tea into a pot and bring up to boil. Allow to sit for 2-3 hours before straining. Add strained tea syrup into a pot with the prunes and bring to a simmer. Simmer for five minutes, then set aside.

To roast the parsnips: Preheat oven to 180 degrees. Start by placing baby parsnip into a hot pan with oil and roast on the pan until beginning to brown. Season with salt. Add butter and thyme and place in the oven to roast for for to six minutes. Remove and add maple syrup, then set aside.

For the beetroot: Wrap each beet in tin foil adding a sprinkle of sea salt. Roast in the oven at 80 degrees for 30-40minutes until tender. Remove and peel and cut into strips.

For the purée: Finely slice the parsnip and place into a pot. Barely cover with milk and bring to simmer. Gently simmer for six to eight minutes until tender. Place in a blender and blend until smooth. Add chilled butter whilst blending, hazelnut oil and then truffle oil to taste. Pass though a sieve and set aside.

For the venison: Season venison with salt and pepper. Place on to a hot pan with oil. Brown on all sides. Add butter and baste, turning each side for three or four minutes. Let it rest for five minutes.

To serve: Reheat parsnip purée and roast parsnips. Char the strips of beetroot on a grill or barbecue. Place a prune on a serving plate along with the parsnips. Add the beet and finally, carve the venison and place on the plate.