Ingredients

• 1 unwaxed lemon
• finely grated zest only
• 2 tbsp fresh oregano
• 2 garlic cloves
• finely chopped
• 4 tbsp olive oil
• 12 goat cutlets or 3 x 4-bone racks of goat cutlets
• 75g/2½oz unsalted butter
• 12 figs
• halved or quartered depending on size
• 4 tbsp honey
• 1 tsp coarsely ground black pepper
• 75g/2½oz unsalted butter
• 75g/2½oz fresh nettles
• chopped
• 75g/2½oz fresh chard
• chopped
• 200ml/7fl oz chicken stock
• salt and freshly ground black pepper
• 150g/5½oz goats’ curd

Directions

• For the goat cutlets
• mix the lemon zest
• oregano
• garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking).
• For the figs
• preheat the oven to 220C/200C Fan/Gas 7.
• Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes
• or until the figs are sticky and glazed.
• Meanwhile
• heat a large griddle pan or frying pan
• then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes.
• For the braised nettles and chard
• heat another large frying pan or a sauté pan and add the butter. Once melted
• add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes
• or until the liquid has reduced by half. Season with salt and pepper.
• To serve
• put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd.