Step 1

Goat shoulder

Step 2

Brine the kid shoulders for 6hrs and dry rub the shoulder with jerkspice and steam @ 85c for 8hrs.

Step 3

Remove shoulder blade,press and chill.

Step 4

Chargrill on the BBQ till black and charred

Step 5

Goat shanks

Step 6

1.10% salt for the weight of the meat and brine for 3 hrs.

Step 7

Seal the shanks, add thyme, garlic, brown chicken stock and bring to the boil and cook at 160c for 2.5 hrs till tender soft.

Step 8

All to cool in the stock

Step 9

Remove and pick the meat down and reduce sauce till nice and sticky and add 1 teaspoon on scotch bonnet jam and 50ml of dark rum and add meat to sauce and reheat.

Step 10

Goat saddle

Step 11

Make sure your butcher has French trimmed it

Step 12

Put a tray with a rack in the oven and set it to 220c

Step 13

Make sure your frying pan is hot on the stove

Step 14

Season the goat and seal in hot pan with a lovely caramelisation and place into the oven for 8-10 mins depending on size

Step 15

Rest the goat for 5/7 mins then carve on.

Step 16

Black eyed pea dahl

Step 17

1.sweat down onions, garlic, ginger and spices for 30 mins until soft, fragrant and sweet

Step 18

Drain off your soaked beans and add to the pan with your chopped fresh tomatoes, scotch bonnet

Step 19

chilli and 600ml water and cook for 2.5hrs till soft

Step 20

Add your creme fraiche and check for seasoning and serve.

Step 21

Breadfruit Bon Bons

Step 22

Mix all the ingredients in a food processor or you can do by hand

Step 23

Roll into 35g balls and place in the fridge for ideally 4hrs

Step 24

Set fryer to 170c and fry for 4 mins until golden

Step 25

Pineapple, carrot, cucumber salad with burnt lemon/rum dressing

Step 26

Put your limes on a low heat in a pan till burnt, remove from pan and squeeze the juice through a sieve and set aside. Now add your rum, seasoning and oil

Step 27

2 Add your peeled fruit and vegetables to a separate bowl and dress with your lime/rum mix

Step 28

Roti

Step 29

Place all the ingredients in a kitchen mixer using the dough hook

Step 30

Roll your mix into 100g and refrigerate for 2hrs minimum

Step 31

Heat a little oil in pan and roll out your rotis till thin and pan fry 30 seconds each side.

Step 32

Serve hot or put under a damp cloth till ready to serve.