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Traditionally reared from day old goslings these free range geese feed on grass, home grown wheat, potatoes and corn without the use of additives or growth promoters. Dry plucked and hung in a chilled environment for 7-10days – the result is a delicious traditional centrepiece for your festive table. Goose meat contains a low proportion of saturated fats and only a trace of cholseterol. Goose fat is great for roasting potatoes and can be frozen for later use. Each bird comes with cooking instructions.

Recipe Suggestion 1: Classic roast Goose with cider gravy

Prep: 30 mins
Cook: 3 hours 30 mins, plus resting
Serves: 6 – 8

Ingredients:
4-5kg/9-11lb 4 oz oven-ready goose, trussed for roasting
6 small onion, halved
3 bay leaf
bunch thyme
2 tbsp sunflower oil

For the cider gravy:
1 tbsp sunflower oil
goose neck, chopped into a few pieces
2 carrot, cut into small chunks
2 onion, chopped
2 bay leaf
small bunch thyme
500ml bottle cider
1l chicken stock
4 tbsp plain flour

Method:

1. Heat oven to 200C/fan 180C/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven (leaving a shelf above free for the Roasted roots, see page 62) for 1 hr 30 mins.
2. Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Re-cover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the way through. Transfer the goose to a large board or platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in.
3. To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about two-thirds, skimming off any froth that comes to the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before.
4. Once the goose has come out of the tin, pour all but about 2 tbsp of fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir to make a brown paste the texture of wet sand. Slowly pour in the cider stock and stir to make a smooth gravy. Season to taste, then strain again into a gravy jug.
5. Serve the goose on a platter with the herby onions from the cavity scattered around.

Recipe Suggestion 2: Spiced roast goose

Prep & Cook: 3 hours 45 mins
Serves: 8

Ingredients:
1 x 4 kg whole goose, (ask your butcher for the giblets, too)
olive oil
1 clementine
½ a bunch of fresh rosemary
2 onions
3 carrots
3 sticks of celery
1 handful of fresh bay leaves
1 lug of port
2 heaped tablespoons plain flour
1 litre chicken stock , preferably organic
1 pomegranate

FOR THE SPICE MIX:
90 g star anise
90 g fennel seeds
75 g coriander seeds
30 g Sichuan pepper
15 g cloves
60 g cinnamon sticks
1 large pinch of saffron
90 g soft brown sugar
60 g sea salt
30 g whole black peppercorns

Method:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. To make the spice mix, blitz all of the ingredients in a food processor to a fine powder. Pour through a coarse sieve into an airtight jar, then discard any woody bits left behind in the sieve. With a fork or the tip of a sharp knife, prick the fatty lump under the goose’s wing to help the fat melt out. Rub the goose all over with a little olive oil and 2 heaped tablespoons of the spice mix, making sure you get into all the nooks and crannies. Keep the remaining spice mix for another day – it’s incredible on all roasted or grilled meats. Prick the clementine all over with a sharp knife, then place into the goose’s cavity with a few rosemary sprigs.
3. Peel and quarter the onions, then chop the carrots and celery into large chunks. Place into a large roasting tray with the remaining rosemary, the bay and goose giblets. Toss well, add 150ml of cold water, then place the tray on the bottom shelf of the oven. Pop the goose directly on the bars above, so the juices from the goose drip into the tray, leaving you with crisp, beautifully succulent meat. Cook for around 3 hours, or until cooked through, golden and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear, it’s done.
4. When the goose has been roasting for 2 hours, remove the veg tray from the oven and replace it with another tray. Skim away the fat from the veg tray (reserve it in a jar with a few extra bay leaves to make amazing roasties or my sweet glazed carrots), then place the tray on the hob over a high heat. Add the port and cook for around 3 minutes, or until reduced. Stir in the flour for a minute, then pour in the stock. Reduce to a simmer for around 10 minutes, or until thickened to a nice gravy consistency. Sieve into a medium pan, then set aside.
5. When the time’s up on the goose, remove it from the oven, cover with a double layer of tin foil and a tea towel and leave to rest for 20 to 25 minutes. Remove the tray from the oven, skim away and reserve the fat, then pour any juices into the gravy. Warm up the gravy on a medium heat.
6. Once rested, place the goose on a board and remove the skin – pop this into the oven for another 10 minutes to crisp it up nicely (keep an eye on it!). Carve away the legs, then shred the meat with two forks, discarding the bones. Carefully slice away the breasts, then slice up and place on a platter with the remaining shredded meat. Halve the pomegranate, then holding it in the palm of your hand cut-side down over the platter, bash the back with a wooden spoon so the seeds come tumbling out. Snap the crispy skin over the top, then serve with your hot gravy and all the trimmings.

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Perfect for a   family roast. Feeds 4

Recipe Suggestion: Roast Chicken

Ingredients:

• 1 x 1.6 kg higher-welfare chicken
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• 1 lemon
• 1 bunch of mixed fresh herbs , such as, thyme, rosemary, bay

Method:

1. Remove the chicken from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.
2. Preheat the oven to 240°C/475°F/gas 9.
3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.
4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.
5. Drizzle the chicken with oil and season well with sea salt and black pepper, then rub all over the bird. Place the chicken on top of the vegetables.
6. Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour). Put the lemon inside the chicken’s cavity, with the bunch of herbs.
7. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour 20 minutes.
8. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.
9. Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.
10. When the chicken is cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy.
11. To carve your chicken, remove any string and take off the wings (break them up and add to your gravy, along with the veg trivet, for mega flavour). Carefully cut down between the leg and the breast. Cut through the joint and pull the leg off.
12. Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat. Place these on a serving platter.
13. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other.
14. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and some delicious roast veg.

Techincal Specification

1. Species: 100% British Chicken

2. Origin: Great Britain, full traceability

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Recipe Suggestion: Venison & wild mushroom Wellington

Prep: 1 hour 30 mins
Cook: 1 hour, 45 mins
Serves: 6

Ingredients:
2 tbsp olive oil
1kg trimmed loin of venison, cut into 2 equal pieces.
2 tbsp English mustard
300g mixed wild mushroom, trimmed and cleaned
6 slices prosciutto
2-4 thin herb pancakes, see method, below
500g pack all-butter puff pastry
3 egg yolks, beaten

For the herb pancakes:
100g plain flour
1 egg
250ml milk
snipped chives
handful of chopped flat-leaf parsley
a drop of oil

For the creamy mash:
1kg floury potatoes
150ml warm double cream
50g butter
For the carrots
24 baby carrots
knob of butter

For the port sauce:
1 finely chopped shallot
a small knob of butter
a sprig of thyme
300ml port
600ml fresh chicken stock

Method:

1. Heat half the oil in a frying pan and quickly seal the venison for about 2 mins on each side until browned. Remove the meat from the pan, brush all over with the mustard and leave to cool.
2. Mince the mushrooms in a food processor. Place the pan back on the heat with the rest of the oil and add the mushrooms. Season with salt and pepper and fry over a high heat for 5 mins until the excess moisture has evaporated and you have a thick paste. Season, transfer the mushrooms to a bowl and leave to cool.
3. Lay 2-3 large sheets of cling film overlapping each other on a clean surface. Lay the slices of prosciutto overlapping lengthways in 2 rows of 3. Sit one of the pieces of venison in the middle of the prosciutto. Press the mushrooms over the venison and sandwich with the other piece of venison. Roll into a tight package (see step-by-step images above) and leave to chill in the fridge.
4. Lay out another couple of pieces of cling film. Trim the pancakes into squares and lay them overlapping on the cling film. Remove the cling film from the prosciuttowrapped meat and place the meat on top of the pancakes. Roll up tightly again in cling film, then place in the fridge to hold its shape.
5. Roll the pastry out to a large rectangle big enough to easily wrap the meat in, then brush all over with egg yolk. Unwrap the cling film from the pancake-wrapped venison and roll to completely encase in the pastry. Tuck the ends in and trim any excess. Lay out more cling film and finally roll into a tight package to get an evenly thick log. Tie the ends of cling film to keep the package tight and leave in the fridge overnight or in the freezer for an hour. Can be made to this point up to a day in advance.
6. When ready to cook, heat oven to 220C/200C fan/gas 7. Remove the cling film and brush the Wellington all over with egg yolk. Sit it on a baking tray lined with baking paper and lightly score in a feathered fashion. Bake for 50 mins for medium rare, dropping to 200C/180C fan/ gas 7 if the pastry becomes too brown. Remove from the oven to rest for 20 mins. If you prefer the meat well done, turn oven off after 40 mins and leave to rest inside. Trim the end of the pastry, carefully carve in slices about 3-4cm thick and serve.
7. To make the pancakes for the Wellingtons, tip 100g plain flour into a bowl. Beat 1 egg with 250ml milk and gradually whisk into the flour until smooth. Stir in some snipped chives and a handful of chopped flat-leaf parsley just before cooking, then heat a drop of oil in a large non-stick frying pan and swirl around some of the batter to make a thin pancake. When the pancake is done, make another 3 and set aside. The pancakes can be made 2 days in advance.
8. For a creamy mash, chunk 1kg floury potatoes. Place in a pan of cold salted water and bring to the boil. Simmer for about 15 mins until completely tender, then drain and return to the pan over a low heat for a few mins to dry out. Press the potatoes through a ricer and gradually add 150ml warm double cream and 50g butter. Season to taste and serve, or leave to cool and reheat in a pan or microwave with a touch more cream and butter. The mash can be made a day in advance.
9. For the carrots, peel and trim 24 baby carrots (a mix of white and orange if you can find them) but keep them whole. Boil for 2-3 mins in salted water until just tender, then drain. Heat a large knob of butter in a frying pan and sizzle the carrots for 8-10 mins until golden. Serve the carrots or cool and reheat in a pan with a touch more butter or in the microwave. The carrots can be made a day in advance.
10. To make a delicious port sauce, sweat 1 finely chopped shallot in a little butter with a thyme sprig. Pour in 300ml port and reduce by two-thirds, then add 600ml fresh chicken stock and reduce again by two-thirds until syrupy. Strain into another saucepan ready to be reheated. The sauce can be made 2 days in advance and reheated in the saucepan, adding a splash more stock if too thick.

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Recipe Suggestion: Succulent Braised Game Mix

Prep: 15 mins
Cook: 1 hour 50 mins
Serves: 8

Ingredients:
2 carrots, roughly chopped
140g turnip or swede, roughly chopped
2 onion, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg Mixed Venison
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf

Method:

1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
2. Put the game mix into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

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Please note – as the meat is cut through a bandsaw there may on occasion be small shards of bone  – please be aware of this when cooking and serving your dish

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Lamb diced on the bone can be used for curries and casseroles.

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Recipe Suggestion: Barbecue ribs

Serves 3-4 people

Ingredients

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Goat Diced Off the bone is a favourite with our regular professional chefs, as well as home-cooking foodies, don’t miss out on the fastest growing food trend!

Mutton or Goat? That’s the big question in the slow-cooking world today, try the tastiest challenge on the internet… Goat Vs Mutton Challenge Box

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