Racks of Kid

Preheat the oven to 180C/ gas 6.

Tip the breadcrumbs, herbs, zest and olive oil into a food processor with some salt and pepper. Blitz until finely chopped.

Heat a heavy-based frying pan with a drizzle of olive oil. Season the kid on all sides then place skin side down to brown gently crisp up 5 – 7 mins. Turn the kid so they are fat up and seal for 2 minutes.

Take off the heat and brush the skin liberally with mustard. Pour the crumbs onto a plate and press the rack skin side down onto the herb mix forming a crust.

Put the rack back into the pan and cook in the preheated oven for 25 minutes until the crust is golden and kid cooked – it will be pink in the middle. If you like well-cooked kid, give it 5 mins more in the oven. Rest for 5 minutes and serve with salsa rosso (see below) and a crisp salad and crushed minted new potatoes.

Salsa Rosso

Preheat the oven to 180C/ gas 6.

Roast the peppers whole until they begin to blacken 25 mins. Take out of the oven and immediately put into a bowl and cover it with cling film. Leave to cook. Meanwhile, heat the oil in a saucepan and gently cook the garlic for 3 minutes, add the chilli, marjoram leaves and tomatoes. Cook for 30 minutes softening the tomatoes and reducing any liquid. Don’t forget to stir from time to time.

While this is cooking take the peppers out of the bowl and carefully peel the skins and remove the stalk and pips. Wash under a tap if need be and pat dry. Chop the flesh and add this to the tomato mix cooking for a further 10 minutes. Check the seasoning leave to cool slightly (Can be stored in an airtight container in the fridge for up to a week).

Salsa Rosso
4 tomatoes, skinned
2 tbsp extra virgin olive oil
1 clove garlic, peeled and chopped
1 red chilli, seeded and finely chopped
1 tbsp marjoram, chopped

Kid Racks
2 racks of kid, French trimmed
50g white breadcrumbs or panko crumbs
2 tbsp each of parsley, thyme leaf and picked rosemary chopped
Zest of 1 lemon
1 tbsp olive oil, plus extra for drizzling
2 tbsp dijon mustard