You may well be familiar with James and Cabrito. He supplies us with kid goat meat after all. And we have featured him on the blog before, in an interview that only gives you a small taste of his passion and knowledge for this very special product.

Well now James has just released a book called 'Goat: Cooking and Eating'. The marker of a journey that started (in his words) in the 'back of a knackered old Ford Escort' six years ago and we've got a recipe to share from it. PLUS we've also got a signed copy to give away.


As far as cookbooks go, we believe that it is rather unique. Genre-defining even. The opening chapter alone gives you a comprehensive, anthropological breakdown on the history of the goat and humankind's relationship with this animal. Yep, that sentence is very tricky to say after a couple of sherries, but it's true. The following stories and intros are also very good.

However, it is probably the recipes themselves that sell and highlight the versatility of goat. There are more than 90 of them, mostly created by James. But there are also some excellent guest contributions from the likes of Elisabeth Haigh, Yotam Ottolenghi and Jeremy Lee. Recipes that run through a whole world of flavours and influences. We've got our eye on doing an Asado outside the shop. But we need to get the sign off from EHO for that to happen. So we may have to retreat to someone's garden to do that one. Possibly Mr Turner's.

The recipe that we've got to share is a Herb-crusted Rack of Kid, with Hummus, Portobello and Spiced Chickpeas. A moreish crowd pleaser, that will soon turn heads onto the deliciousness of this wonderful and ethical meat.

James' introduction follows but to be in with a chance a winning a copy, simply enter a comment below and a winner will be chosen at random.

Closing date will be Wednesday 18th April, at 5PM.

Jar Kitchen

Herb-crusted Rack of Kid with Hummus, Portobello and Spiced Chickpeas

Tucked away at the top of Drury Lane in London’s Covent Garden is the lovely little restaurant Jar Kitchen. Jar Kitchen is owned and run by two friends, Lucy Brown and Jenny Quintero, who made the ‘brave’ decision to quit their jobs in 2015 and open a restaurant because, well… they just liked restaurants. I’m very pleased they did because Jar Kitchen is fantastic.


  1. Put all the hummus ingredients except the olive oil into a blender, add salt and pepper to taste and process to a nice, smooth paste. Add the olive oil and blend until emulsified. Transfer to a bowl and set aside.
  2. For the spiced chickpeas, heat the oil in a deep fat fryer to 150°C/300°F. If you don’t have a deep fat fryer, add a 6cm/ depth of oil to a deep, cast-iron pan and keep an eye on it. Test the oil temperature by adding a piece of bread; if it starts to spit and fry it’s ready.
  3. Deep-fry the chickpeas (garbanzo beans) for 5 minutes, until crisp. Remove from the hot oil to a bowl, add garam masala, salt and pepper to taste, and set aside.
  4. Preheat the oven to 220°C/425°F/gas mark 7.
  5. For the herb crust, mix the breadcrumbs and rosemary with salt and pepper to taste, and add just enough olive oil to make a paste. Use your hands to pack the mixture onto the fatty part of the rack, making a nice herb crust.
  6. Heat a little oil in a frying pan, add the rack, herb crust side down to start with. Sear, turning until golden brown on all sides.
  7. Transfer to an oven tray, and roast in the oven for 8–15 minutes, depending on how you like your meat (we like to cook our rack rare).
  8. Also, transfer the Portobello mushrooms to an oven tray and and drizzle with extra virgin olive oil and roast for 10 minutes. During the last 2 minutes, take the tray out and sprinkle the finely chopped garlic over the mushrooms.
  9. Before serving, rest the rack for another 10 minutes and then carve into cutlets. Spoon a generous amount of hummus in the center of each plate, followed by a scattering of spiced chickpeas, followed by some sliced Portobello mushroom. Arrange 3 cutlets and garnish with rosemary. Finish by drizzling over a small amount of the hot oil all over.