Rosemary-infused springbok loin on butternut and ginger cake

Combine the rosemary, garlic, pepper and wine. Add the springbok and coat well. Cover and refrigerate overnight.

For the cake, boil a pot of water and cook the butternut, ginger and orange zest until soft, about 25 minutes, then strain, season and mash until completely smooth.

Shape the mixture into cakes about 5cm in diameter and 2cm thick and refrigerate for 30 minutes.

Roll each butternut cake in the flour, then dip in the eggand roll in breadcrumbs, dusting off any excess. Heat the oil in a pan and gently fry the cakes in batches until golden brown on both sides. Set aside and keep warm.

Preheat the oven to 180°C.

Remove the springbok loins from the bowl and strain the marinade through a fine sieve, reserving the liquid for the beetroot jus.

Heat the butter in a pan and seal the loins on all sides. Place in an oven dish and roast for about 6 minutes (for medium-rare). Set aside and keep warm.

For the pea purée, bring all the ingredients to the boil and cook for 10 minutes, then transfer to a food processor and blend until smooth. Pass through a sieve and season to taste.

For the beetroot jus, place all the ingredients in a saucepan and simmer until the beetroot is tender and sauce reduced.

Serve the springbok with the butternut cakes and pea purée, drizzled with the beetroot jus. If you like, add crisp fried onion rings and steamed vegetables.