Ottolenghi’s Pistachio Soup with Rose Petal Jam

I’m a huge fan of Yottam Ottolenghi and Sammi Tamimi’s Jerusalem cookbook. Full of stories from their hometown, it is brimming with delicious recipes using fresh ingredients from the whole of the East Mediterranean. Working at Gourmet Goat and learning about the

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Kid Goat Stock

Working at Gourmet Goat and cooking nine goats every week means that we have a lot of leftover bones. I wanted to use them so I decided to try a kid-goat stock based on the classic french veal stock. This

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