Ingredients:

For the Sauce:
250g goat scrag-end and bones, cut into pieces
500g/1lb 2oz goat leg and bones, cut into pieces
2 litres beef stock
1 large white onion, coarsely chopped
1 celery stick, finely chopped
1 whole leek, trimmed and coarsely chopped
1 carrot, peeled and coarsely chopped
100g tomato purée
50g plain flour
1 head of garlic, left whole
5 thyme sprigs
2 rosemary sprigs
1 tbsp Bajan spice mix

2kg leg of goat

For the vegetables:
1 tbsp butter
1 yellow plantain, peeled and coarsely chopped
1 courgette, sliced
3 broad bean pods, double podded
3 plum vine tomatoes, peeled, deseeded and finely diced
1 banana shallot, peeled and finely diced
3 mint leaves, finely chopped
3 lovage leaves, finely chopped
100ml rapeseed oil
salt and freshly-ground black pepper. to taste