The richness of goose pairs beautifully with the zesty flavours of lemon at Christmas

ROAST GOOSE WITH LEMONS

Infused with the sharp flavour of lemon and herbs, this roast is a deliciously different choice for the festive season. Serve with all your favourite trimmings.

Preparation 25 minutes Cooking 2 hours 15 minutes, plus resting Serves 8-10

8 LEMONS, ROUGHLY CHOPPED 1 HANDFUL LARGE FLAT-LEAF PARSLEY 225G UNSALTED BUTTER, MELTED 1 WHOLE ROASTING GOOSE, TRIMMED AND CLEANED, 4 KG

FRESHLY GROUND BLACK PEPPER

1 Preheat the oven to 230°C (210°C fan oven) gas mark 8.

2 In a large mixing bowl, toss together the lemons, parsley, half the melted butter and 2 tsp salt.

3 Liberally season the main cavity with salt and pepper. Stuff with the lemons before securing the skin around the opening of the legs by stitching together with kitchen string and threading with toothpicks. You can also truss the legs together with kitchen string.

4 Lift the goose onto a large roasting tin lined with a large trivet. Brush all over with the remaining melted butter, then season the skin with salt and pepper.

5 Roast for 15 minutes before reducing the oven to 180°C (160°C fan oven) gas mark 4. Continue to roast for about 2 hours until the thickest part of the goose thigh registers at least 80°C on a meat thermometer. Baste with juices from the tin from time to time.

6 Remove from the oven and leave the goose to rest, loosely covered with aluminium foil, for at least 30 minutes before serving.