Mrs Damaris James makes goat meat pepper soup at the 805 Restaurant on London’s Old Kent Road.

Sheila Dillon is joined in the studio by food writer Nada Saleh, author of Seductive Flavours of the Levant and Fresh Moroccan and Alan Mowlem, goat expert, and former research scientist at the National Institute for Research in Dairying.

Reporter Dilly Barlow meets Lyn Beaney from Holly Park Organics, a smallholding near Rye who have reared 30 goats to produce unpasteurised yoghurt, milk and cheese.

We talk to Sharon and Chris Peacock who run a 23 acre farm outside Cockerham in Lancashire rearing British Boer meat goats, specifically for the table. Show less