Instructions: 1 For the Mash: Place the diced sweet potato and orange juice in a microwave- proof dish. Microwave on high power for five minutes or until tender. Mash with the butter and season.

2 Heat 1 tbsp oil in a pan, add the shallot halves and lightly brown. Add 50ml red wine and the brown sugar. Cook for another 5-10 minutes.

3 In another pan, simmer the remaining red wine to reduce by half. Add the balsamic vinegar and a knob of butter.

4 Saute the mushrooms in a knob of butter for a few minutes, adding the parsley at the end.

5 Season the ostrich with salt and the peppercorns, and fry in 1 tbsp oil.

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