Ostrich-steak burger with monkey gland sauce

Main Course: Serves 8

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Hold the ketchup: the low-fat ostrich-steak burger with monkey gland sauce

Serves 8

2kg/4lb 8oz ostrich fillet cut into eight

1 litre/13/4pints Coca Cola

100ml/31/2fl oz soy sauce

30g/1oz demerara sugar

Freshly ground black pepper

For the sauce

3 medium onions, chopped

6 medium tomatoes, roughly chopped

Vegetable oil for frying

100ml/31/2fl oz soy sauce

40ml/1fl oz Worcestershire sauce

200ml/7fl oz hot chutney (the best is a South African brand, Mrs Ball's)

2 tablespoons demerara sugar

1 tablespoon white vinegar

2 teaspoons ginger powder

Place ostrich fillets between sheets of clingfilm and flatten slightly with a mallet. Put in a bowl, cover with Coke, soy and sugar. Leave in fridge for 24 hours. Drain and mop dry with kitchen paper and cook over a hot grill, sprinkling with black pepper. It's ready when it starts to stiffen but before it gets too hard.

For the sauce, first fry the chopped onions in oil until soft (the pan can go on the grill), about five minutes. Add the tomatoes and cook for 10 minutes. Add remaining ingredients and simmer, stirring occasionally, for 10 minutes. Thin with water if necessary – the final consistency should be thick like relish.