Soak the ancho chillies in 100ml boiled water for 30 mins. Once softened, drain and chop, discarding the stems. Heat the oil in a large casserole dish, and add the diced goat. Cook, in batches, for 8-10 mins until browned all over then remove to a bowl using a slotted spoon. Set aside.

Tip the onion and garlic into the casserole. Cook for 8-10 mins until softened, then add the cinnamon, tomatoes, spices, oregano, chipotle paste, bay leaves, tomato purée, chicken stock, 1/2 tsp salt and the chopped ancho chillies. Return the goat to the casserole, or put in a slow cooker on high for 6-8 hrs, or in the pressure cooker on high for 45 mins. On the hob, keep covered over a low heat, stirring occasionally, for 3-4 hrs. The goat should be very tender and fall apart when stirred.

For the radishes, mix the vinegar and sugar in a bowl with a pinch of salt until dissolved. Stir in the sliced radishes and some black pepper and leave to pickle for 15-20 mins.

Mix the peanut butter and dark chocolate into the mole and simmer for a further few minutes, either on the hob or in the slow cooker. If using a pressure cooker, simply stir in the peanut butter and chocolate. Season the mole to taste and serve with the drained pickled radishes scattered over the top.