LOIN OF KID WITH PISTACHIO AND APRICOT STUFFING

Preheat the oven to 180C/gas 6

Heat the olive oil in a heavy-based pan and gently fry the shallot until softened but not browned. Add the garlic and cook for a further minute. Stir in the chopped apricots, pistachios, herbs, pistachios and breadcrumbs and cook for 2 minutes stirring well. Season and take off the heat to chill slightly.

Cut the loin through the centre lengthways but don’t go all the way through the meat.

Open out like a book and flatten with the base of your hand. Season well with salt and pepper. Spoon the apricot mix along the centre line of the loin then bring the sides up to meet. Now you need to hold the loin together by tying it with string from both ends and 2 along the centre. If you know how to tie with loops then all the better.

Place onto a lined roasting tray and bake in the preheated oven for 25 minutes, slightly more if you like it well cooked. Remove from the over to stand for a few minutes before removing the string and serving.

Serve with sesame and soy roasted new potatoes and wilted peas and lettuce with crisp lardons and blanched in chicken stock.

1 loin of kid, trimmed
1 tbsp olive oil
1 shallot finely diced
1 small/ 1/2 garlic clove, finely chopped
6 large diced apricots cut into 6
1 handful of shelled pistachio, roughly chopped
3 sprigs of flat-leaf parsley, picked and chopped
4 sprigs of thyme, leave picked and chopped
String to tie the loin together