The goat legs. In this recipe, I used pre- cooked goat legs, as there was no fresh alternative available. Too bad. Remove the confit goat legs from the packaging and bring them to room temperature. Heat a dry non-stick pan and fry the legs in a few tablespoons of the grease from the packaging. About four minutes on each side is enough to crust them nicely. Put the lid on the pan, lower the heat and leave to stand for at least 15 minutes, until the meat is completely warmed up inside. The salsa. Crush chopped parsley, fresh sage, oregano and basil leaves in a mortar with a pinch of coarse Himalayan salt. Crush two garlic cloves and fry them briefly in a tablespoon of olive oil. Leave to cool down. Cut a couple of spring onions into rings. Cut a quarter of a yellow pepper into fine brunoise on a small plate. Cover and put it in the microwave for one minute at half power. Leave to cool completely. Roast a handful of almond flakes in a dry pan and leave to cool down as well. Chop a few semi-dried cherry tomatoes. Extract the zest from an orange and a lemon. Soak a few tablespoons of sultanas in red port wine for half an hour. Drain and now mix the sultanas with all the previous ingredients to a nice salsa. Season to taste with a dash of the red port. Serve in individual jars on the plates. Make sure that some of the zest is visible on top as a finishing touch. The lavender sauce. Finely chop a shallot and a clove of garlic and let them sweat in a spoonful of olive oil. Add equal quantities of poultry stock and orange juice. Add a few tablespoons of dried lavender and a sprig of fresh thyme to taste. Cover the sauce pan and leave to infuse for half an hour on low heat.

Sieve the sauce, add a few tablespoons of liquid honey and reduce by half. Season with pepper and salt. Dissolve a tablespoon of maize starch in water, bring the sauce to the boil, pour in the solution and allow the sauce to thicken. Carrot fries. Wash the carrots thoroughly and cut them into unpeeled fries. Brush with olive oil and roll them in the flour, mixed with pepper, salt and soft paprika. Place the carrot fries in a single layer on a baking tray and put them in a preheated oven at 185°C for 30 minutes. During this time, turn them over once and let them colour under the oven grill for a few minutes more if necessary. Finishing off. Cut a cucumber into thick slices. Season with pepper, salt and coriander powder. Spray with olive oil and fry in a hot griddle pan. Fry a handful of fresh cherry tomatoes in a dry pan until they burst. Cut a piece of watermelon and cavaillon into slices. Wash a few sprigs of lavender and rosemary. Chop a handful of mint leaves. On the dinner plate. Place a goat leg on an oblong plate. Partially cover it with sauce. Place a jar of salsa on the plate. Place the fruit and vegetables to one side and a scoop of carrot fries in the middle. Finish off with sprigs of rosemary, lavender and mint. Put the rest of the sauce on the table for those who want more of it.