Ostrich Steak with Salsa Sauce

and roast with olive oil in a grill pan. Make the spaghetti al dente in salted water and olive oil, drain and toss in butter with salt and pepper.

Clean the oyster mushrooms, remove the stems, season with salt and pepper and sauté with olive oil in a grill pan.

Blanch the corn on the cob in a salted water bath, drain, slice, toast with olive oil in a grill pan and garnish each with a halved cocktail tomato for serving.

For the salsa sauce, mash the cocktail tomatoes with the spring onions, add salt, Tabasco, garlic and pepper, cook and finish with freshly chopped herbs.

Arrange everything on a flat plate and garnish with basil leaves and chive stalks.

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