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PANETTONE is a large, dome-shaped bread that contains sultanas, candied citrus peel and spices. It is a traditional Italian bread that is given as a gift. It has a light texture and is delicious toasted, used in bread and butter pudding or eaten just as it is.

Chive butter

75 g softened butter

2tlps chopped chives, salt & cracked black pepper..

To make the chive butter, place the softened butter, chives , salt and pepper in a bowl, mix well to combine.

Cover and set aside in the fridge.

Text Box: 2 tbls brown sugar 4 peaches, halved and stoned 20g butter 1/2 tsp ground cinnamon 1 cup natural goat milk yoghurt 900g Panettone or Fruit bread, thickly sliced Sprinkle half the sugar over the peaches. Heat a medium non-stick frying pan over high heat, add the butter and cook the peaches cut side down for 3-4

Text Box: minutes or until caramelised. Combine the remaining sugar with sugar with the cinnamon and yoghurt. Toast the panettone or fruit bread under a preheated hot grill for 1 minute on each side or until golden brown. Place the panettone on serving plates, top with yoghurt mixture And caramelized peaches Serves 4

Text Box: For the pancakes, sift flour and baking powder into a bowl. Add the eggs, goat milk, melted butter and salt. Wisk to combine, then fold through ham and ricotta. Heat a medium non-stick fry pan over medium heat. Add the extra butter and cook 1/4 cupfuls of the mixture in batches for 1-2 minutes on each side or until golden. Serve topped with chive Butter.

Text Box: 2 cups plain flour 3 tsp baking powder 2 eggs 1 1/2 cups goat milk 75g butter, melted 1 tsp sea salt 125g goat milk ricotta 20g extra butter, extra

Text Box: 1 tbls roughly chopped dill. 1/2 cup grated or crumbled goat milk cheese. Place cornflour in a medium heavy-based saucepan. Gradually stir in milk until smooth. Cook on medium heat, stirring, until boiling and thickened. Simmer for 3 minutes.

Text Box: 2 tlps cornflour 3 cups goat milk Juice of 1/2 lemon 250 g boneless white fish fillets (such as ling or perch) cubes. 250g skinless and boneless ocean trout, cubed. 250g button mushrooms, sliced 4 shallots , sliced.

Text Box: Stir in lemon juice and season to taste. Add all fish, mushrooms and shallots. Cook, stirring for 3-5 minutes, until fish is cooked. Stir in dill. Spoon mixture into 4 ovenproof gratin dishes. Sprinkle with grated or crumbled goat milk cheese (feta)