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Text Box: 1 small leek, white part finely sliced.. 1 cup (120g) frozen peas, thawed 6 eggs, beaten. 1/4 cup (60ml) goat milk 1 tbspoon olive oil 1/4 cup finely shredded mint Serve with salad

Text Box: Heat oil in a frying pan on medium heat. Saute leeks for 3-5 Minutes. Add peas and cook for 2-3 minutes, Until heated through. Stir through mint. In a jug, whisk together eggs and milk.

Text Box: Season to taste. Pour over pea mixture. Increase heat to medium and cook for 2 minutes, until beginning to set. Reduce heat to low and cook for 5-10 minutes, until almost set. Place under grill for 2 minutes, until golden. Loosen edges with knife

Text Box: In a saucepan, combine milk, oats, pears and dates. Bring to boil on low heat, stirring constantly. Simmer for 10 minutes, stirring occasionally. Remove from heat. Spoon into serving bowls. Top with cinnamon sugar. Serve with extra milk, if desired.

Text Box: 2 cups goat milk 3/4 cup rolled oats 8 whole dried or fresh dates 4 canned pear halves, quartered and drained. 2 teasp cinnamon sugar To make cinnamon sugar, combine 2/3 cup sugar with 1/2 cup ground cinnamon.

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Text Box: Sea slat and cracked black Pepper Heat butter in a non-stick frying pan over medium heat. Add the leek, onion and asparagus. Cook for 2-3 minutes or until asparagus is tender. Set aside. Preheat oven to 180C

Text Box: Place the eggs, milk, flour, salt and pepper in a small bowl and whisk to combine. Arrange the asparagus mixture in a base of a 20x30cm oven proof dish lined with baking paper. Pour over the egg mixture and bake for 25-30 mins or until set Serve warm or cold.

Text Box: 1 leek, halved & chopped 2 small onions, chopped. 2 bunches asparagus, trimmed. 6 eggs 1 cup goat milk 20g (3/4 oz) butter 1/4 cup plain flour