Head chef David Witnall

Jesse's

14 Black Jack St, Cirencester GL7 2AA

Phone:01285 641497

THIS is a great alternative to the traditional Easter Sunday roast and a great family sharing dish.

Kid meat is a healthy red meat which is mild and tender, with a delicate sweet flavour. This recipe serves four.

1 leg of Kid (bone in or boned and rolled — kid meat is now becoming widely available in local butchers or online straight from the farm) 1 garlic bulb - crushed 1 sprig of rosemary Sea salt and black pepper Good olive oil to drizzle Poke holes into the skin of the kid with the point of a knife and stud with the garlic and rosemary.

Sprinkle on sea salt and pepper and drizzle over the oil. Put into a roasting tray and roast the leg like a leg of lamb depending on size. Allow time to rest before serving.

For the tabblouleh 15g cous cous 30g fine bulgar wheat 400g ripe tomatoes 6 spring onions 2 lemons, juice only ½tsp ground black pepper ½tsp ground allspice ½tsp ground cinnamon ½tsp ground coriander ¼tsp ground nutmeg ¼tsp ground cloves ¼tsp ground ginger 175g flat-leaf parsley- finely chopped 45g mint – finely chopped 45g coriander – finely chopped 80ml olive oil 2tbsp pomegranate arils Rinse the fine bulgar wheat and cous cous in cold water until the water runs clear, then drain well in a sieve and put in a bowl. Fluff up with a fork.

Using boiling water, pour over the cous cous and bulgar wheat until it is just covered by the water. Fluff up with a fork when done.

Meanwhile, finely chop the tomatoes and finely slice the spring onions and add both, plus juices, to the wheat and cous cous. Add the juice of 1½ lemons. Mix the spices together well, and add 1tsp to the bowl.