Ingredients

• 6 ostrich fillet steak (150-175g each)
• 1 garlic clove finely chopped
• maldon salt and freshly ground black pepper
• olive oil for cooking

• 12 gambas, shell left on, deveined and butterflied (see below)
• 2 large red chilli, deseeded and finely chopped
• 6 tbsp coriander, finely chopped
• 2 tsp finely chopped or grated ginger
• 1 garlic clove, crushed
• juice and zest of 1/2 a lime
• 120g butter at room temperature
• maldon salt and freshly ground black pepper

• 120g Roquefort
• Olive Oil New Potato Mash (see recipe)
• Sauteed Spinach (see recipe)

Method

1. Steak: Coat the steaks in garlic and generously coat them in freshly ground black pepper and a little salt. Heat the oil in a frying pan over a moderate high heat. When the oil is hot add the steaks and reduce the temperature slightly. Cook the steaks for 8-15 minutes each turning them halfway through, the time that you cook them is dependent on how you like them cooked (see note). Remove the steaks from the pan and leave them to stand in a warm place for a few minutes before serving.
2. Gambas: Preheat a grill to high. Mix together the chilli, coriander, ginger, garlic, lime zest and juice. Place the gambas flesh side up on a grill tray, distribute the chilli mixture over the gambas, place generous pinches of butter over each one and season with salt and pepper. Place the gambas under the grill for 5-8 minutes, the shell will be a reddish pink when ready and the flesh opaque (be sure that they are cooked through).
3. To Serve: Serve the ostrich steaks on spinach and olive mash or your choice of accompaniment e.g. boiled new potatoes and rocket. Place a little roquefort on each steak and top with two gambas. Serve at once.

• To butterfly the gambas make an incission on the underside of the prawns so that you can open them up and flatten them (be careful not to cut through the gambas).
• Steaks: To test how well done the steaks are press down with the side of your palm the greater resistance the more it is cooked.