Loin of venison with celeriac purée & baked plums

Ingredients

• a serving of Daylesford’s baked plums with honey and juniper
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• generous pinch of salt
• twist of black pepper
• 1/2 tsp olive oil
• 2 venison loin medallions (roughly 160g each)
• 1/2 a medium celeriac, peeled and roughly chopped
• vegetable stock to cover
• 2 sprigs thyme, leaves only
• 15g butter