75g/2½oz fresh chard, chopped
12 figs, halved or quartered depending on size
2 garlic cloves, finely chopped
1 unwaxed lemon, finely grated zest only
75g/2½oz fresh nettles, chopped
200ml/7fl oz chicken stock
1 tsp coarsely ground black pepper
salt and freshly ground black pepper
4 tbsp honey
4 tbsp olive oil
2 tbsp fresh oregano
75g/2½oz unsalted butter
150g/5½oz goats’ curd
12 goat cutlets or 3 x 4-bone racks of goat cutlets