Goat kebabs with rosemary, red peppers and onion from River Cottage A to Z: Our Favourite Ingredients, & How to Cook Them (page 280) by Hugh Fearnley-Whittingstall and Pam Corbin and Mark Diacono and Nikki Duffy and Nick Fisher (UK) and Steven Lamb and Tim Maddams and Gill Meller and John Wright

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 6 hours or overnight. Can substitute orange peppers or yellow peppers for red peppers, goat kid legs or rose veal topside for goat legs, and winter savory for rosemary sprigs.

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