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Marinated goat cutlets with roasted figs and goats’ curd

Goat is becoming easier to source in the UK, but it has been a popular meat in other countries for centuries. This is a simple way to serve it with seasonal veg.


For the marinated goat cutlets

For the roasted figs

For the braised nettles and chard

To serve

  • 150g/5½oz goats’ curd