The Montserrat Recipes

Steps:

• Shake vermouth and Aperol with ice. Strain into a coupe. Top with cava. Garnish with one brandy-soaked kumquat and a manzanilla olive, impaled on one pick.

Steps:

• Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.
• Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add 1 litre water, the spices and thyme, and bring to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste. Add to the goat along with the gravy browning and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
• Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly - it will be the consistency of single cream. Stir in the rum, then serve with more thyme scattered over and with bread on the side.