Hugh Fearnley-Whittingstall | Bunny Eats Design

Cook Curry Goat

Since I saw Hugh Fearnley-Whittinstall’s curry goat episode on River Cottage, I’ve been obsessed with trying curry goat. Curry goat is curry goat. Do not call it goat curry. There’s a difference. I’m not sure what the difference is, but asking for goat curry at any Jamaican eatery is sure to have you ridiculed and branded as a floundering noob. I tried a delicious Carribean curry goat over the summer at Splore Festival (pictured). The food stall was run by catering company Jamaican Me Hungry and the goat was divine (though it could have done with a little food styling). I couldn’t wait another two years to try curry goat again so last week, I made curry goat at home. Goat Meat Goat meat isn’t popular here in New Zealand. No, our prized beast here is lamb. But as tasty as lamb is, it can can be expensive and often reserved for special occasions. I have never cooked with goat meat and I can’t say I’ve eaten it many times, but I’ve enjoyed it every …

Broadbean shoots

Published by Bunny Eats Design

Hugh Fearnley-Whittingstall on broad beans: The top few centimetres of growth on the main stems of your broad beans need to be pinched out anyway when their flowers are just starting to wilt, to stop the plant growing any taller and help it pod up. These “pinchings” have a lovely leguminous flavour – delicious as a side veg just lightly steamed and tossed in butter, and perfect in an omelette or tart. But you can also grow bean shoots “to order”, harvesting when a few inches high. I’m growing broad beans at the moment in the filing cabinet planter that we upcycled. No actual beans as yet and I finally got round to tying them up so they stand nice and tall. So I thought, what they hell, might as well eat some pinchings. What’s good enough for Hugh is good enough for us! It’s kinda funny how the landlord leaves a bit of long grass around the planter, so that you can’t see the faces of the painted rabbits, only their ears. Brussels sprouts, cauli flower …