On our way up the M6 this month we popped into the farmshop at Tebay services. Having watched the programmes on the telly, I hoped (in vain) that they might have had some of the lovely, hand-made, wooden Christmas tree decorations left. Instead, what I did get, in the butchers, was some diced goat meat.

What to do with that? I’d never cooked or eaten goat before.

I found a few recipes on the internet which I combined (as I do) to cook it in the slow cooker with onions, garlic, tomatoes, rosemary, Worcestershire sauce and paprika.  I served it with a little rice and lots of veg.  Sorry, but I scoffed it all down without thinking to take a picture.

Incidentally, the website where I found one of the recipes turned out to be a bit of a gem. Delicious and Sustainable’s Mallen Baker is a real foodie. You’ll find recipes and cooking techniques lovingly detailed with pictures to whet your appetite.

So that was the goat – which was delicious by the way, and as Mallen had promised, did not taste ‘goaty’.

On to the paprika.


Paprika is a capsicum – a type of chilli pepper – but not too hot. You might have had it in goulash soup. As a dried spice, there only used to be one type available but now you can also get Hot or Smoky flavours.

This bright orange powder contains vitamins, minerals, carotenoids and antioxidants. It’s high in vitamins C and A plus lutein and zeaxanthin, two carotenoids that can protect your retina from oxidative damage. All this suggests it’s good for eye health. It also contain vitamins B6, B9 (folate), E and K, plus minerals iron, potassium and magnesium.

Caution – it’s a member of the nightshade family like potatoes and tomatoes and some people are sensitive to the volatile alkaloids in this group.

And while I’m talking about spices, a company called Hunter and Gather has developed a range of unsweetened sauces. Things like ketchup often contain loads of sugar so this is a healthy switch. You can get a sample set including ketchup, barbecue sauce plus plain and garlic avocado oil mayonnaise.