Kate Humble served up a tasty slow roasted goat shoulder with a Middle Eastern inspired coleslaw and spicy harissa and yoghurt dip on Escape To The Farm.
The ingredients are: 1 kid shoulder, bone in (around 1.5kg), 2tsp ground cumin, 2tsp ground coriander, 1tsp ground cinnamon, 3tsp sumac, zest of 1 lemon, 1tbsp rose harissa, olive oil, sea salt and freshly ground black pepper.
For the Middle Eastern slaw with harissa yoghurt: 2 handfuls Young kale or baby kale, stalks removed, leaves chopped, 2 large carrots, peeled, ½ a small red cabbage, finely shredded, 2 spring onions, trimmed and finely chopped, 1 small bunch parsley, chopped, 1 small bunch mint, leaves only, chopped Sumac, to taste and 100g pomegranate seeds.
For the dressing: Juice of ½ a lemon, 1 small garlic clove, grated or minced, 2tbsp pomegranate molasses (or, add the juice of half a lemon to a tbsp of honey), 6tbsp olive oil, plus extra for the kale, Sea salt and freshly ground black pepper.
For the harissa yoghurt: 250g full fat natural yoghurt and 1-2tbsp rose harissa, or to taste.
Kate’s book titled: A Year of Living Simply: The joys of a life less complicated is available from Amazon now.