• 400 g (14 oz) kangaroo fillet
  • 50 g ( oz) salt
  • 40 g ( oz) cane sugar
  • 10 g (¼ oz) pepper berries, ground


Trim the fillet. Mix the salt, sugar and pepper berries together to make a cure and rub this over the kangaroo fillet. Leave to cure for 2 hours.

Wipe off the cure with damp kitchen paper, cut the kangaroo fillet into 1 cm (½ in) thick slices and place between two sheets of plastic wrap. Flatten with a meat mallet and coat with the buckwheat.

Plants to Finish

Artichoke centres from the growing flower

Oxalis flowers