Trim 2 large or 4 small lamb fillets of any sinew and fat. Marinade for at least 2 hours in a drizzle of olive oil combined with a pinch of sea salt, and one half tablespoon of mild curry powder.

To prepare the chats (short for Chatueax potatoes), boil 6 medium sized new potatoes until almost done, and drain well before slicing each potato in half or to bite sized chunks.

Lightly fry one finely chopped onion, 2 rashers of bacon chopped finely, one tablespoon of freshly chopped garlic, and one teaspoon of freshly grated ginger in a little butter. Add the potatoes and cook over a low heat until warmed through, slightly coloured and fully cooked. Add 2 tablespoons grated rind of orange, lemon and/or lime, a pinch each of sea salt and cracked black pepper, mix well and keep warm.

Heat 1 tablespoon olive oil in a pan, and add the lamb fillets, cooking quickly for about 2 minutes on each side for large, or a minute and a half for small, before turning. Lamb fillets are so tender they are perfect served medium rare, but of course this is down to your personal taste.

Arrange the chats in the centre of two plates, slice each lamb fillet on the diagonal lengthwise and prop up on the potatoes, then drizzle generously with Voodoo Moon’s Bush Tomato Kasaundi. Garnish with some roquette leaves or serve with a spinach salad on the side.