What comes with your goose

In the box with your goose, you will find the giblets (heart, liver, neck and gizzard) and a bag of fat from your goose, which is perfect for making roast potatoes.

How to store your goose

Your goose should be taken out of the polystyrene box and stored below 4 degrees celsius. If you are not eating it for a few days, you can freeze it.

How to cook your goose

• Make sure the goose is dry
• Cover the legs and wings with foil.
• Prick the skin well, making sure that you lift it away from the meat and being careful not to prick the meat.
• Season well with salt and pepper, then place on a trivet.
• Cook for 30 minutes in a hot oven (gas mark 7/425F/210C) to melt the fat.
• Lower the heat to gas mark 4/350F/180C and cook for another 3 hours.
• Save the fat as it makes the best roast potatoes. It will keep in the bottom of the fridge for several months.

An excellent stuffing recipe

• 8oz sausage meat, a good handful of chopped apricots, approx 2oz breadcrumbs, a handful of chopped walnuts, some mixed herbs chopped(fresh ones are best), and a stick of chopped celery chopped, 1 small onion chopped.
• Combine the ingredients and stuff the goose.
• Cooking times above include the stuffing.