Corney & Barrow 

Our seasonal recipe: Roast Goose with Roast Potatoes

Serves 6-8

Ingredients
6kg goose, free range and oven ready
2 large onions, cut into chunks
3 apples, cut into quarters
Bunch of sage
1.5 kg potatoes, peeled and cut into roast potato sized chunks
2 large onions, thickly sliced
Salt

Preheat the oven to 220°C.

Prick the goose all over but just the skin, not the meat. Season well inside and out and stuff with the chopped onion, apple and sage.

Cover the legs with foil and put the goose in the oven, breast up, for 30 minutes. Remove, put the goose on another dish and remove the fat that will have gathered in the roasting tray.

Put the goose back on the tray, breast side down, and return to the oven, turning it down to 180°C. Cook for 1¼ hours, then remove from the oven, take the foil off the legs, pour off the fat again and return once more, this time breast up, sprinkling first with salt.

Cook for a further 30-45 minutes, until the skin is crisp and the juices run clear when you pierce the thickest inside part of the leg. If in doubt cook for a little longer, covering the skin with foil if it looks like it may burn.

Remove from the oven and leave to rest in a warm place for 20 minutes.

To carve, cut the breasts off whole and slice, so each slice has a nice piece of delicious fat. Cut off the legs and carve roughly.

Take the goose fat from the tray, and keep in a jar in the your fridge for use the next time you are roasting potatoes. The juices and sticky bits left at the bottom of the tray can be used to start your gravy.

Whilst the goose is first in the oven, par boil the potatoes, until just soft and fluffy on the outside. Drain, return to the pan, put on the lid and shake the pan. This will help the potatoes become go nice and crispy.

Put them in a baking tray lined with baking paper, along with the sliced onions and the goose fat that was you drained off after the first 30 minutes. Sprinkle generously with salt and put in the oven for at least an hour, turning occasionally, until beautifully browned and crispy.

Recipe by Charlie Capehorn www.charliefood.co.uk