The chef’s choice of Christmas main courses, roast goose is rich and extravagant.
A couple of tips:
Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste. Rub the citrus mix into the skin and sprinkle a little inside the goose cavity.
Baste during cooking with the pan juices for a golden colour, saving the fat for roasting potatoes.






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