This recipe was the culmination of my week’s experimentation with braising with not one, but two braised elements.
I’ve made a mushroom mousse, or a custard, several times in the last year or so. But I invited a vegan friend to lunch recently, and thought that it would be a great thing opportunity to develop a vegan version.
At this year’s Aldeburgh Food Festival, one of the more interesting supplies I managed to get hold of was some diced goat meat. I’d eaten goat just the once - a rather extraordinarily expensive meal I had once in Dubai having gone to speak at some conference or another.
This is a delicious and tasty salad, particularly for a dinner party where you want to eat extraordinarily good food, but you don’t want your guests to be leaving the evening completely stuffed and needing to go onto a diet the very next day as penance.