Ingredients
500g/1lb 2oz purple sprouting broccoli, trimmed
4 ostrich fillet steaks
Maldon salt and freshly ground black pepper
rapeseed oil
2 cloves garlic, finely chopped
For the relish
2 large raw beetroots, peeled and freshly grated
¾ jar of pickled walnuts, chopped
1½ tsp wholegrain mustard
rapeseed oil
Maldon salt and freshly ground black pepper

Method
1. Bring a large saucepan two-thirds full of salted water to the boil. Blanch the broccoli in the boiling water until just tender - this can take as little as 2-3 minutes. Refresh immediately in a big bowl of iced water.
2. To make the relish, combine the grated beetroot with the pickled walnuts and mustard. Drizzle with a little oil and season with salt and freshly ground black pepper. Mix well.
3. Season the ostrich meat with salt and freshly ground black pepper and rub with oil. Heat a griddle pan over a high heat and cook the fillets for 6-10 minutes on each side, turning twice depending on how well done you want them. You can tell how cooked the meat is by prodding it - the firmer it is, the more it is cooked. If the meat feels very springy, it will be quite rare. When the meat is cooked, leave it to rest in a warm place for at least five minutes.
4. Heat a little oil in a small saucepan and throw in the garlic. Cook until a light golden brown, then add the blanched broccoli. Season with salt and freshly ground black pepper, then toss and remove from heat.
5. To serve, arrange the broccoli on four plates. Slice the ostrich in thick slices against the grain and place alongside the broccoli. Serve with the relish and a drizzle of oil.