Cotswold kid with wild garlic tzatziki and asparagus
by Kuba Winkowski

Ingredients

Fresh Meat

  • 1 goat rack, ideally Cotswold kid, with 4 bones, French-trimmed and scored
  • 100g of kid goat breast, finely minced
  • 60g of kid goat heart, minced
  • 50g of kid goat liver, minced
  • 20g of kid goat kidney, minced
  • 60g of pork belly, finely minced
  • 100g of caul fat
  • 500g of goat bones, chopped

Oils & Vinegars

  • rapeseed oil, for cooking
  • olive oil, for frying
  • olive oil, for frying

Store Cupboard

  • 3 sprigs of rosemary
  • sea salt
  • 3g of sea salt
  • 20g of pine nuts, toasted
  • 2g of sea salt
  • 30g of tomato purée
  • 10g of rosemary
  • sea salt

Fruit & Vegetables

  • 2 garlic cloves, bashed with skins on
  • 1/2 banana shallot, finely chopped
  • 1 garlic clove, minced
  • 50g of cucumber, grated
  • 20g of wild garlic, finely chopped
  • 150g of tomatoes, finely chopped
  • 30g of carrots, finely chopped
  • 30g of celery, finely chopped
  • 30g of onion, finely chopped
  • 30g of leek, finely chopped
  • 4 garlic cloves, crushed
  • 20 asparagus spears, woody ends removed and stalks peeled
  • wild garlic leaves, and/or micro leaves, to garnish

Dairy

  • 50g of unsalted butter
  • 1/2 egg
  • 100g of buttermilk, hanged in muslin overnight

Spices & Dried Herbs

  • freshly ground black pepper
  • 1 pinch of ras el hanout
  • freshly ground black pepper
  • 30g of fennel, finely chopped
  • 2g of ras el hanout

Salad & Fresh Herbs

  • 1 pinch of coriander leaves, finely chopped
  • 1 pinch of mint leaves, finely chopped
  • 2 sprigs of fresh thyme, leaves picked
  • 1 pinch of mint leaves, finely chopped

Cereals, Grains & Pasta

  • 12g of oats

Cooking Sauces

  • 500g of brown chicken stock

Delicatessen

  • 100g of veal stock, heavily reduced

Beverages

  • 300g of white wine, boiled for 3 minutes