Ingredients
For the ostrich
1 tbsp olive oil
½ onion, chopped
1 clove garlic, chopped
175g/6oz ostrich fillet
salt and freshly ground black pepper
For the red wine sauce
125ml/4fl oz red wine
25g/1oz butter
For the creamy mushrooms
dash olive oil
100g/3½oz mixed mushrooms, sliced
1 clove garlic, chopped
150ml/5fl oz double cream
2 tsp wholegrain mustard
dash white wine
salt and freshly ground black pepper
For the Bombay potatoes
dash olive oil
½ onion, chopped
1 clove garlic, chopped
1 sweet potato, cut into cubes
½ tsp cumin seeds
½ tsp paprika
pinch chilli flakes
salt and freshly ground black pepper

Method
1. For the ostrich, heat the olive oil in a frying pan, add the onion and fry for 3-4 minutes, or until softened. Add the garlic and fry for one minute, then add the ostrich and fry until golden-brown on all sides. Remove the ostrich and set aside to rest for five minutes, then slice.
2. For the red wine sauce, pour the red wine into the pan used for the ostrich, place over a high heat and simmer until the volume of liquid has reduced by half and thickened slightly. Add the butter and stir until well combined.
3. For the creamy mushrooms, heat the olive oil, add the sliced mushrooms and fry for 3-4 minutes or until turning golden-brown. Add the garlic and fry for one minute. Stir in the cream, mustard, white wine, and season with salt and freshly ground black pepper. Leave to simmer for 6-8 minutes, or until the liquid has reduced slightly.
4. For the Bombay potatoes, heat the olive oil in a frying pan and fry the onion until softened, then add the garlic and fry for one minute. Add the sweet potato, spices, salt and freshly ground black pepper and fry for 6-8 minutes or until the sweet potato is golden-brown and tender.
5. To serve, place the Bombay potatoes onto a serving plate, top with the creamy mushrooms and then the ostrich slices. Drizzle over the red wine sauce and serve.