This year Helen had the first slot of the day at 10.30 am in the Show’s cookery theatre. Many of her audience were comfortably seated waiting for her to appear at 9.30 am.. by 10.15 am the theatre was packed and it was standing room only! As the President of the Society this year is Tim Frost who, with his son run a dairy with Forde Abbey, milking daily 2500 goats, it was fitting that Helen chose to make a goat curry using kid goat sourced from their farm and bought from Balson’s Butchers in Bridport. Although not something in the UK that people regularly eat, it is a meat that is becoming increasingly more available as farmers start to milk more goats. Unlike goat meat eaten around the world which is older and stronger flavour , kid goat is very tender and lamb-like. Helen’s goat curry proved very popular with the audience. The recipe is now available on this website. Alongside she cooked Aloo Jeera (Potatoes with cumin) and Chana Masala (both suitable for vegetarians and vegans).