Ingredients:

• 4x 150g Ostrich Fillet
• 170g light brown muscovado sugar
• 1 1/2 tsp star anise
• 3 tbsp vegetable oil
• 100ml Kikkoman soy sauce
• 1 red chilli finely sliced
• zest of 2 lemons finely grated
• 3 cloves garlic finely chopped
• 1 1/2 tbsp fresh ginger
• 1 tbsp sea salt
• black pepper

Salad:

• 400g trimmed green beans
• 3 red chicory
• 1 red onion sliced into rings
• 1 tsp honey
• 1 clove garlic
• 1 tbsp lemon juice
• 3 tbsp olive oil
• salt and black pepper

Method:

• Mix the sugar, salt, star anise, ginger, garlic, lemon zest, chilli, soy sauce and sesame oil together with some ground black pepper.
• Add the ostrich and thoroughly coat in its marinade, cover and leave for 12 hours.
• Remove and rub the marinade well in and leave for a further day to marinade.
• Then seal the ostrich in the hot sunflower oil and place in a preheated oven at 200c/400f/gas mark 6. Cook for 12 minutes, keep warm.
• Drop the trimmed green beans in a pan of boiling water.
• Cook for a few minutes until tender.
• Drain and leave to cool.
• Seperate and wash the chicory leaves, mix up with the beans and red onion rings.
• Whisk together the olive oil, honey, garlic and lemon juice.
• Season to taste and dress the salad.
• Place salad on four plates, and slice up the ostrich!