Goatober 2018: How to make River Cottage's chops with cavolo nero, chilli and peanut butter

This month-long festival, now in its eighth year, is all about raising awareness and promoting the use of goat meat

No kidding: eating more goat can dramatically reduce the waste produced by the dairy industry (Matt Austin)

Seared goat chops with cavolo nero, pears, chilli and peanut butter

Goat is a wonderful meat, tragically underused and underappreciated in the UK. While goat dairy products have flourished in popularity, the meat remains something that graces few tables and restaurant menus. As a direct result of the popularity of goat dairy, the dairies themselves produce lots of male goats that in their eyes have no use. The male kids are often killed at birth, which is not only an extremely upsetting practice but also incredibly wasteful.

A number of projects have come into existence to combat this custom, noticeably Cabrito Goat Meat. This company rescues male goats and puts them out to pasture – giving them at least a little time to lead a normal life – to bring them to adult weight in the most natural of environments. This means we have a supply of the most wonderful goat meat right on our doorsteps in the rolling hills of Devon.

If you’ve never tried it before give it a go. If you like hogget or mutton, this will be right up your street.

Serves 2

4 good sized goat chops
1 bunch of cavolo nero, destalked and roughly chopped
1 mild red chilli (or whatever heat suits your preference) deseeded and sliced
1 large tbsp of organic crunchy peanut butter (or any nut butter of your choice)
1 firm English pear cored and diced
2tbsp extra virgin rapeseed oil
1 knob of organic unsalted butter (goats butter if you can get it)
A few splashes of pear cider

Bring a pan of lightly salted water to a rapid boil then add the kale and cook until just tender. Remove from the water and strain well. Meanwhile, place a heavy bottomed skillet on a high heat until it starts to lightly smoke. Season the goat chops, place in the skillet with a little light rapeseed oil and cook until the first side has gained a good dark brown colour. Turn and cook until the other side has the same colour. Remove from the pan and allow to rest for a few minutes.

Once the pan has cooled slightly, place the knob of butter in to melt, ready to pour over the chops. Goat chops are best served pink like lamb.

Once this is done, get a large saucepan hot. Add the olive oil then the chilli, peanut butter, diced pear and pear cider. Cook briefly and add the kale. Toss over the heat until hot and thoroughly mixed.

Season and serve with the rested goat chops and spoon over any liquid left in the kale pan and the butter left in the goat pan.

Recipe by Gelf Alderson, executive head chef at River Cottage (rivercottage.net). For more information on Goatober, visit cabrito.co.uk/goatober
This dish will be available at the Axminster, Bristol and Winchester River Cottage Kitchens and Delis. For 10 per cent off this dish, quote GOAT when you book or pay