Instructions: MARINATED GOATS CHOPS:
1 Mix the chilli, lemon grass and soy sauce together in a small bowl to make the marinade. Add the goats chops to the bowl, coat evenly and leave to stand for five minutes.

2 Heat the oil in a ovenproof pan and fry the chops for 3-4 minutes.

Transfer to the oven for a further 8-10 minutes or until cooked through.

SPICY GOAT:
1 Bone the chops and dice the meat. Coat the meat with the spices. Heat the oil in a shallow pan and fry the chilli, garlic and lemon grass until soft.

2 Add the diced meat and cook for 6-8 minutes. Add the lime leaves and cook for a further minute. Stir in the coconut milk and potato. Serve with rice.

CHOI SUM:
Remove any large stalks from the Choi sum. Heat the oil in a wok and stir-fry the Choi sum until just tender.

GRIDDLED POTATOES:
Peel and slice the sweet potato into rounds. Heat the oil in a griddle pan and fry the potato rounds until golden brown and tender.

SPICY VINAIGRETTE:
Combine all ingredients together in a small bowl, season and serve.

COCONUT PUDDING:
Preheat oven to 220c/Gas Mark 7.

1 Heat the coconut milk and potato together in a pan until boiling. Puree the mix in a blender with 15ml/1 tbsp demerara sugar until smooth, add the yolks and pour into a heatproof dish.

2 Cover the dish with clingfilm and cook in the microwave on high for one minute. Remove the clingfilm, transfer to the oven and cooking until set.

3 Sprinkle with the remaining demerara sugar and caramelise with a blowtorch or under a hot grill.

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