Apple crisp, ostrich roast

Prep time: 15 minutesCook time: 1 hour Serves: 6

For the fillet you’ll need: 1.3kg ostrich fan fillet 20 slices (about 300g) streaky bacon Salt and pepper 1 tsp ground cumin For the stuffing you’ll need: 1 tbs olive oil 5 spring onions with tops; chopped 2 cloves garlic; finely chopped 1 tsp ginger, grated 1 tsp ground cumin 50g Turkish apricots, finely chopped 100g dried chopped 1 tbs coriander, chopped 1 small chilli, chopped (optional) ½ tsp sesame oil (optional) Salt and white pepper 300g pork sausage meat cranberries,

For the sauce you’ll need: Olive oil 1 tbs ginger, finely chopped ½ tsp ground cumin 1 clove garlic 1 tbs brown sugar 155g redcurrant jelly 3⁄4 cup balsamic vinegar Salt and pepper to taste Method Preheat oven to 190°C. Heat the olive oil in a frying pan.

Add the spring onions, garlic, ginger and ground cumin, and cook for 3 minutes while constantly stirring.

Add the apricots and cranberries and cook for another 2 minutes.

Add the coriander, chilli and sesame oil, remove from the heat and cool before mixing in the pork sausage meat. Set aside until needed. Now place 10 pieces of bacon down on a flat surface, overlapping with one another.

Place the fillet on to a flat surface and butterfly it out.

Season with salt, pepper and cumin on both sides, make a long sausage from the filling and lay it on one side of the fillet.

Close and place the fillet on to the bacon, wrap with bacon and cover with plastic wrap. Chill until needed. When you are ready to cook the fillet, unwrap and place on to an oven tray seal-side down. Roast for 45-50 minutes. Rest the fillet before slicing. The sauce Heat the oil in a saucepan and add the ginger, cumin and garlic.

Cook for 1 minute while constantly stirring.

Add the redcurrant jelly and balsamic vinegar, salt and pepper to taste, and simmer until the sauce lightly coats the back of a spoon.

Remove from the heat and spoon over the fillet.