Ostrich fillet with a sweet chilli glaze

Wipe meat with kitchen towelling.

Mix chilli sauce and ginger together and place in a shallow dish.

Add ostrich and allow to marinade for about 30 minutes.

Pour excess marinade into a non-stick pan and heat to bubbling point.

Add ostrich and cook over a high heat, turning once, until cooked to desired readiness – about 6 to 8 minutes for rare.
Don’t overcook ostrich: its’ low fat content turns it dry and rubbery in the blink of an eye.

About a minute before the end of cooking time, add a squeeze of lemon juice an handful of chopped herbs.

Serve with steamed broccoli which is fab with this dish, drizzle with rice wine vinegar and scatter with toasted sesame seeds.