The perfect roast goose

A memorable festive meal from Riverford chef Bob Andrew

3 STAR ANISE

1½ TSP CINNAMON 3 CLOVES

⅓ ORANGE, ZESTED SALT AND PEPPER TO TASTE 4.5KG WHOLE GOOSE

Cooking time 2 hours 40 minutes Serves 4-6

1 To make the seasoning, grind the spices with the orange zest, salt and pepper. Two to three hours before cooking, prick the goose skin lightly over the breast and rub in seasoning. Return to the fridge.

2 Thirty minutes before cooking, remove and leave out of the fridge. Remove the bag of giblets from the cavity (keep to make a stock or gravy).

3 Preheat the oven to 220°C (200°C fan oven) gas mark 7. Cover the goose with foil and roast for 30 minutes.

4 Remove the foil and baste with fat collected in the roasting tin. Carefully lift the goose and place it on a wire rack in the roasting tin. Reduce heat to 180°C (160°C fan oven) gas mark 4 and roast for another 30 minutes per kg, basting again with the fat halfway through. If the skin looks like it’s starting to burn, cover it with foil towards the end of cooking.

5 To check the goose is cooked, insert a knife into the thickest part of a leg. Juices should run clear. Leave to rest for 30 minutes before carving.

THE SAUCE

Rhubarb ketchup COMBINE 1KG DICED RHUBARB, 480G DICED ONIONS, 4 GARLIC CLOVES, 25G ROOT GINGER, 2 CHILLIES, 240ML CIDER VINEGAR, 1 TSP CRUSHED CORIANDER, 240G SOFT BROWN SUGAR AND 100ML PORT IN A HEAVY-BOTTOMED PAN AND SIMMER FOR 20-30 MINUTES, STIRRING. BLITZ IN A FOOD PROCESSOR AND PASS THROUGH A SIEVE UNTIL SMOOTH.

THE TRIMMINGS

GOOSE IS RICH, SO KEEP VEG SIMPLE. YOU’LL WANT ROASTIES, PLUS BRASSICAS SUCH AS SPROUTS OR KALE AND SWEET ROASTED ROOTS LIKE CARROTS, BEETS OR PARSNIPS.

FOR MORE Riverford recipes or to learn about its organic meat and veg boxes, go to riverford.co.uk.