Kid goat cutlets, Jersey royals, asparagus & wild garlic

by Hayden Groves

Demo kitchen regular Hayden offers a recipe to get the best of Ellie’s Dairy kid goat


400g Jersey royal potatoes
16 spears English asparagus
12 goat cutlets
1 tbsp olive oil
25g butter
1 sprig of thyme
3 gloves garlic, finely sliced
200g wild garlic, washed and picked
2 tbsp extra virgin olive oil


Preheat the oven to 200C.

Wash the Jersey royals very well, in several changes of cold water, then simmer in salted water until just tender. Break the asparagus where the woody part ends and neaten the ends of the stems with a peeler.

Season the cutlets well and sear in a smoking hot, non-stick oven-proof pan with the olive oil for 30 secs each side, remove and set aside. Add the cooked Jersey royals to the pan and cook for 1 min, then add the asparagus, butter, thyme and sliced garlic and toss in the hot pan for a further 30 secs. Put the cutlets on top with any resting juices and place the pan in the oven to roast for 6-8 mins, until the goat is cooked pink (think lamb chops).

Remove the cutlets and allow to rest for 2 mins, add the wild garlic and extra virgin oil to the pan and fold through. Arrange on a platter with the cutlets on top.

Recipe: Hayden Groves