This recipe comes as a request for something 'more for the connoseur' than my regular submissions. The ingredients may be expensive, but this is about the experience of cuisine indulgence rather than a quick meal cobbled together on the fly. Enjoy!

Roast ostrich with crushed new potatoes and sharon fruit chutney.

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the roast ostrich
140g/5oz ostrich steak
salt and freshly ground black pepper, to taste
1 tbsp olive oil
For the crushed new potatoes
4-5 new potatoes, halved
30g/1oz butter
salt and freshly ground black pepper, to taste
2 tsp fresh parsley, chopped
For the sharon fruit chutney
1 sharon fruit, diced (substitute a persimmon if need be)
2 tbsp olive oil
romero pepper, diced
1 garlic clove, chopped
1 lemon, juice only
2 tbsp fresh herbs, including parsley, and chives, chopped
1 tbsp balsamic vinegar

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the roast ostrich, season the ostrich steak with salt and pepper to taste.
3. Heat an ovenproof frying pan over a moderate heat, and add the oil.
4. When the oil becomes hot, add the ostrich steak. Pan-fry for 1-2 minutes, before turning over and then placing into the hot oven, to finish cooking for 6-8 minutes. Remove from the oven and allow to rest, for 1-2 minutes.
5. For the crushed new potatoes, place a pan of water on the hob and bring to the boil. Add the potatoes and boil for 4-6 minutes, or until tender.
6. Drain the potatoes, add the butter, season to taste and then lightly crush with the back of a fork.
7. Add the chopped parsley and mix well.
8. For the sharon fruit chutney, place the diced sharon fruit into a frying pan with the oil, over a medium temperature, to gently pan-fry for 1-2 minutes.
9. Add the diced pepper and garlic clove and continue cooking for 3-5 minutes.
10. Add the lemon juice and the fresh herbs, and stir well.
11. Finally, add the balsamic vinegar, and heat through for one more minute.
12. Place a spoonful of the crushed new potatoes onto a serving plate. Slice the ostrich steak on the diagonal and arrange on top of the new potatoes. Spoon the sharon fruit chutney over the top, to serve.