Tom, who has created a turkey-free menu to promote the new Hollywood animation, Free Birds, tells us: "Christmas dinner isn't just about turkey. I love game and Venison is a really great alternative. Last year, we had a real mixture of meats at our house on Christmas day and it went down a treat."
Here, the 2 Michelin starred chef shares his recipes for the perfect turkey-free Christmas dinner...
ROAST LOIN OF VENISON
- 1 x 600g venison loin trimmed
- 50g butter
- Salt and Szechuan pepper to taste
- In a heavy based pan pour in a little vegetable oil and heat till lightly smoking.
- Season the loin with salt and Szechuan pepper.
- Then carefully place into the hot pan, add a good 50g of butter.
- This should foam and start to colour the loin.
- With a tablespoon baste and turn the loin every two minutes, repeat three times.
- Remove from the heat onto a resting tray, rest for five minutes.
- Carve and serve, sprinkle with chopped rosemary.
HONEY ROAST STREAKY BACON
Whole bacon is a great alternative to a joint of meat and is very easy to cook. If you don't eat it all warm, it makes ace sandwiches!
- 800g whole piece smoked streaky bacon, skinless
- 200g runny honey
- Preheat the oven to 180°C.
- Put the piece of bacon onto a baking tray and cover with the runny honey.
- Place into the oven and set a timer for 10 minutes.
- After 10 minutes baste the bacon with the honey and put it back in the oven and reset the timer for another 10 minutes.
- Repeat the basting and put back into the oven.
- Set the timer for 5 minutes and repeat the process.
- The longer you cook it for, the more chance you have of burning it so remember to use the timer. I have learnt this from experience!
- Keep cooking the bacon until the honey is thick and has glazed the bacon all over. It will take about 45-50 minutes.
- Remove from the oven, take out of the tray and leave to rest on a chopping board.
Free Birds is out in cinemas today