Venison sausage and wild mushroom traybake recipe

Ingredients

• 200 g kale
• 6 x venison sausages, 450g/16oz (we like The Dorset Meat Company)
• 200 g smoked bacon lardons (we like The Dorset Meat Company)
• 30 g dried wild or porcini mushrooms, soaked in 100ml/3.3fl oz boiling water
• 200 g fresh mushrooms – chestnut or porcini, or wild
• 1/2 butternut squash, peeled and cut into wedges
• 2 red onions, peeled and quartered
• 100 ml red wine
• 1 handful small handful of fresh thyme, ideally leaves picked
• 2 tbsp redcurrant jelly
• 1 tsp juniper berries, crushed
• 1 tsp cornflour
• 2 tbsp olive or rapeseed oil
• 500 g Maris Piper or floury potatoes, peeled and chopped
• 1 knob of butter
• 1 tbsp horseradish sauce
• 1 pinch each of sea salt and black pepper
• 1 pinch fresh chives, chopped