Recipe supplied by Paul West from River Cottage Australia on Foxtel’s LifeStyle FOOD

1 kangaroo loin, at room temperature
1 small bunch of baby beets
1 bay leaf
1 small bunch of thyme
50ml of red wine vinegar
1 tbsp of brown sugar
Small bunch of watercress
1 pomegranate
1/2 cup of soft labne
Olive oil

Clean the baby beets, trim off any excess stem and then pop them in a saucepan
Add the vinegar, sugar, bay and thyme to the pot and then cover with cold water so that the beets are totally submerged
Bring the pot up to a gentle simmer and cook until the beats are soft
Drain them from the liquid and pop them somewhere warm
Heat a large fry pan over a medium high heat and cook the seasoned kangaroo loin in a little oil until nicely browned and rare in the center (a couple of minutes on each side will do it)
Remove the loin from the heat and leave it somewhere warm to rest
While the loin is resting, peel and halve the beetroots and remove the juicy seeds from the pomegranate
To serve, arrange the kangaroo, beetroot, labne, pomegranate and watercress on a plate and finish with a quick splash of olive oil.