Preheat the oven to 200C/400F/Gas 6.

For the chicken liver pâté, heat the oil in a frying pan over a medium heat and fry the onion and garlic for five minutes until softened and translucent, then transfer to a food processor. Increase the heat to medium-high, add a knob of butter to the same pan and, when sizzling, add the chicken livers and fry for 1-2 minutes on each side, or until golden-brown but still slightly pink in the middle. Leave to cool for a few minutes then add to the food processor.

Melt the remaining butter in the pan and, when melted, pour about three-quarters of it into the food processor. Blend everything together until smooth. Season to taste with salt and freshly ground black pepper and a splash of brandy and blend again briefly.

Transfer the blended mixture to a large ramekin, pour over the remaining melted butter and chill in the fridge until set.

For the mash, boil the potatoes in a pan of salted water for 10 minutes, or until tender. Meanwhile, simmer the spring onions in the milk in a small pan over a low-medium heat for five minutes, until tender. Drain the potatoes then return them to the pan and add the butter and some salt and freshly ground black pepper. Mash thoroughly then mix in the spring onions and enough of the milk to make a soft mash. Keep warm.

For the braised red cabbage, heat the oil in a large saucepan or casserole dish over a medium heat and fry the garlic and shallot for five minutes until softened. Add the bacon and fry for 2-3 minutes until lightly browned, then stir in the cabbage and cook for a further five minutes.

Pour in the red wine, vinegar and sugar and bring the mixture to the boil. Simmer for five minutes then add the vegetable stock and simmer for a further five minutes, or until the cabbage is tender.

For the venison, use a saucer or side plate as a guide and cut out two circles out of the puff pastry. Transfer to a baking sheet, prick the base in a few places with a fork and bake in the oven for 10 minutes, until risen and golden-brown.

Heat a griddle pan over a medium-high heat until hot. Rub a little oil into the venison steaks and season with salt and freshly ground black pepper. Lay the steaks in the griddle pan and cook for 2-3 minutes on each side, or until browned but still pink in the middle. Transfer to a warm plate and set aside to rest for about three minutes.

For the Madeira sauce, melt the butter in a small pan over a medium heat, add the spring onions and fry for two minutes, or until softened. Pour in the Madeira, bring to the boil and boil for 2-3 minutes, or until reduced in volume by half. Strain the mixture through a sieve into a clean pan, season to taste with salt and freshly ground black pepper, stir in the cream and cook until warmed through. Keep warm.

To serve, spread the puff pastry discs with the pâté and put one onto each serving plate. Sit the venison on top, spoon over some sauce and serve the green beans on the side.

Preheat the oven to 180C/350F/Gas 4. For the ballotine, place the porcini in a small bowl and cover with warm water. Leave for 30 minutes to re-hydrate then drain and finely chop the porcini.

Blanch the cabbage leaves in boiling water for two minutes. Drain the cabbage then finely shred and set aside.

Heat the olive oil in a large casserole and gently cook the shallot, celery, carrot and pancetta. Add the bay leaf, thyme, chopped porcini, white wine and the cabbage. Cook gently for up to 50 minutes until the liquid has evaporated and the cabbage has broken down into the mixture. Add a little water during the cooking if the mixture starts to dry out.

Grease a large piece of aluminium foil with the butter. Place the boned rabbit on the foil, season generously with salt and freshly ground black pepper and spread with the cabbage mixture, black truffle, halved kidneys and the liver.

Roll up the rabbit and wrap very tightly in the foil to make a neat sausage-shaped parcel. Cook over high heat on a dry ovenproof frying pan until the foil is well coloured, then place in the oven for 15-18 minutes. Keep warm until ready to serve.

In the meantime, make the fondue. Heat the milk in a small pan until just boiling. Melt the butter in another pan, stir in the flour and add the boiling milk, stirring continuously.

Add the nutmeg and fontina and season with salt and freshly ground black pepper. Cook gently for 15-20 minutes, stirring from time to time so the mixture does not stick to the pan.

Remove from the heat and stir in the cream and egg yolks. Blend with a stick blender then add the cognac and keep warm.

For the canederli, soften the bread in the milk for 15-20 minutes. Meanwhile, heat the oil in a frying pan and gently cook the onion and shallot with a little water. Add the pancetta and cook until lightly browned.

Remove the sausage skin and mix the meat with the bread. Add half the beaten egg (discard the other half) and the parmesan. Add the nutmeg and parsley and season with salt and freshly ground black pepper. Mix well then shape into small dumplings and dust with flour. Mix the beef stock and chicken stock in a pan and bring to a simmer. Add the canederli and simmer for 10-15 minutes then drain on kitchen paper.

To serve, place some of the fondue onto each serving plate. Unwrap the ballotine, draining off any liquid, and cut into slices. Place slices of ballotine on top of the fondue and add shavings of white truffle. Place three canederli around the plate, sprinkle with some fresh thyme and serve immediately.