What comes with your goose

In the box with your goose, you will find the giblets (heart, liver and gizzard) and a bag of fat, 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.