Herbed venison cutlets with skordalia and beetroot and jalapeno relish

INGREDIENTS

• 4 tsp olive oil
• 4 small beetroot
• 1 small shallot
• 1 jalapeno pepper, roughly chopped
• 2 stalks flatleaf parsley
• 2 stalks coriander
• 50g/1¾oz shelled walnuts
• 2 tsp sherry vinegar
• 2 tsp caster sugar
• 250g/9oz potatoes
• 2 garlic
• 100ml/3½fl oz milk
• 100ml/3½fl oz olive oil
• and saltwhite pepper
• 1 lemon, juice only
• handful flatleaf parsley
• 100g/3½oz plain flour
• salt and freshly ground black pepper
• 200g/7oz fine dried breadcrumbs
• small handful chopped tarragon, flatleaf parsley, sage and chervil
• 2 free-range eggs
• 12 venison
• , for frying vegetable oil