"During my residency in Morocco, the daughter of my farmer invited me out to spend the Eid festival with her family in the countryside," says Gregory. "We slaughtered one of their goats, as is traditional, with the whole family helping. Then they grilled the goat heart and liver over charcoal and we ate it in the sun with a salad of freshly dug radishes and preserved lemons. It was peppery, sour and salty and just delicious."
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