Since Christmas comes but once a year we like to remind you of one way to cook a goose.

• Pre-heat the oven to 220°C (425°F)
• Rub salt and pepper over the skin.
• Prick the goose all over with a fork and cut the thighs so that you can pull them slightly away from the body. This ensures they cook through and allows the fat to drain freely.
• If you’re going to stuff it, fill the goose with the stuffing of your choice and close the cavity using a trussing needle.
• Secure the neck flap and truss the bird.
• Place the bird, breast side up, on a large free-draining rack in a roasting tin in the centre of the oven.
• Roast for 20 minutes, and then reduce the temperature to 160-180°C (350-375°F),
• Cover the goose with foil, then cook for a further 3½ to 4 hours for a medium-sized goose, occasionally draining off the fat, which you should (of course!) save for your roast potatoes.
• Test by piercing a thigh with a skewer – the juice should run clear.
• When cooked, remove the goose from the oven, untie it and place it on a hot serving platter to rest while you make the gravy.