Recipe Method

1. Brown the ostrich and bacon together lightly in the heated potjie. Add the brandy and allow it to cook off for a few minutes.
2. Layer the onion slices and garlic, followed by the potatoes and herb butter.
3. Sprinkle on the thyme.
4. Gently add the tomato, chilli sauce and wine/ stock. Simmer, covered, for 30 minutes.
5. Top with the thawed creamed spinach. Replace the pot lid at an angle, and cook for a further 15 minutes.
6. Gently combine all the pot contents and serve.