Ostrich with butternut squash caponata

Marinate the meat overnight in the wine.

Remove the meat (retain the wine), pat dry and griddle for 3 minutes each side, then season, set aside and keep warm.

In a small saucepan, bring the wine and sugar to the boil, turn to a lower heat and reduce by half.

For the caponata: lightly fry the onions, fennel, squash and celery for a few minutes until the celery is cooked through but still firm.

Place in a bowl and add the capers, drained raisins, pine nuts and pepper.

For the sauce: whisk together the cocoa, chilli, orange, sugar and thyme and pour over the caponata mix.

To serve, spoon some caponata on the plate, place the ostrich on top and drizzle red wine sauce around the plate.