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Text Box: 2 mangoes, peeled and seeds removed. 1 banana, peeled and cut into chunks 150ml orange juice 4 cups goat milk 200 ml goat milk yoghurt Finely grated rind of 1 orange 1/4 cup raspberry coulis, or jam. Pulp of 2 passionfruit 2 tbsp toasted coconut.

Text Box: Place mangoe flesh, banana and juic in a blender. Pulse a few times, then add milk, yoghurt and orange rind. Blend for 1 minute, until smooth and fluffy. Brush inside of each glass with a little raspberry coulis or jam. Spoon some passionfruit pulp into base, then pour mangoe mixture over top. Sprinkle with toasted coconut to serve.

Text Box: 2-3 cups chopped fruit of choice. Suggestions : cherries, passionfruit, strawberries and Nectarines. Or apple,banana and pear (toss in lemon juice to prevent browning) and orange segments. 200 g goat milk yoghurt. Place fruit in sealed container. Chill till required. Serve with yoghurt

Text Box: Place olive oil in a 3 cup ovenproof dish, tilting to coat. Sprinkle with combined chilli and oregano. Combine ricotta and lemon rind in bowl. Season to taste Spoon into prepared dish.

Text Box: 1 tbsp extra virgin olive oil. 1-2 tsp chilli flakes 1 tsp dried oregano 3 cups goat milk ricotta Finely grated rind of 1 lemon. Preheat oven to 220c.

Text Box: Press well down with back of spoon.. Bake for 10 minutes. Stand for 10 minutes before turning out. Serve whole.

Text Box: Ground nutmeg. Preheat oven to 150c. Grease a shallow (2L) ovenproof dish Spread rice over base of dish. Top with peach slices Whisk milk, brandy, eggs and caster sugar together.

Text Box: Pour over rice. Sprinkle with nutmeg Bake for 1-11/4 hours, until just set and golden brown. Stand for 10 minutes before serving.

Text Box: 1/2 cup long-grain white rice, rinsed and drained. 425 g can sliced peaches, drained. 3 cups goat milk 1/3 cup brandy 3 eggs 1/4 cup caster sugar