featured recipes - november


Extremely versatile and packed full of flavour, Goat chops are a great meat alternative.  In this recipe James Whetlor, our featured supplier, draws flavour inspiration from Southern Italian cuisine, honouring the goat in all its unadulterated glory.

Fresh, vibrant and made in under 15 minutes, within a flash in the pan, your chops are served!


(Serves 2)

4 Goat chops
Salt & Pepper
1 tbsp Oil
Fennel (reserve the tops)
1 garlic clove
1 Lemon
Chilli flakes (optional)


Season the chops well with sea salt and cracked black pepper.  Warm the oil in a pan before browning the chops for 4 minutes either side.  Remove the chops from the pan and allow to rest.

Using the same pan, add roughly chopped fennel, olives and garlic.  Sweat the ingredients in the pan just for a couple of minutes just until the fennel has softened ever so slightly.

Dice the fennel top and add to the pan along with a squeeze of lemon and a little grating zest.  Season to taste, and prepare to serve.

Spoon the fennel onto a plate and top with the rested chops.  Top with a little more sautéed fennel.  Finish with a sprinkling of chilli flakes (optional), some more fennel top and a twist of lemon.

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Filed under: featured recipes - november


Born and raised in the Tuscan town of Pistoia. History and Critics of Cinema degree from the University of Florence. Fluent in Italian and English. Extensive work as Director and Editor in USA, UK and Italy. Varied projects in commercials, documentary, music video, and reportage. Also Cinematographer, Animator and lover of all things Italian (well, apart from Berlusconi, that is!). Pier Giorgio Provenzano is the Lexicon’s animator and video editor. Based near Bristol, England, his projects include a short film series for PBS, music videos for Napster, a feature-length documentary for HBO, several animated shorts for Warner Brothers and Toyota, and GrowEatGather, which showcases British farmers and their role in producing good sustainable food.