An ingredient to enjoy GOOSE

Designer, cook and author Sophie Conran shares her favourite seasonal flavour

WE ALWAYS HAD CHICKEN AND GEESE IN THE ORCHARD WHEN I WAS A CHILD – CHICKENS FOR EGGS, AND GEESE FOR CHRISTMAS AND EASTER MEALS. NOT ONLY DO THEY LAY RICH EGGS THAT ARE PERFECT FOR BAKING, BUT GEESE ARE ALSO INCREDIBLE GUARDS, HONKING AND MAKING A TERRIBLE RACKET WHENEVER THEY’RE PERTURBED. I LOVE TO HAVE THIS AT CHRISTMAS, AND HAVE DEVELOPED A PARTICULAR WAY TO CARVE (INSPIRED BY CHINESE CRISPY DUCK) THAT’S VERY EASY AND MAKES THE MEAT GO FURTHER. SIMPLY CUT THE BREAST INTO SLICES, THEN SHRED THE REST ON TO A PLATTER. SERVE IT WITH APPLE SAUCE AND LASHINGS OF GRAVY. For more, see sophieconran.com.