Start by removing your goose from the fridge at least 1 hour before cooking it.

To get the most remarkably crispy skin you can try hair drying your goose! The dryer the skin the better.

Preheat the oven 210°C and lightly oil your goose's skin, season well with salt and pepper, and place on a bed of carrots, celery and onions.

Roast at this temperature for 30 minutes to achieve your supreme crisp skin before lowering your oven to 160°C and cooking for 25 minutes a kilo (minus the first kilo).

Goose is best served slightly pink, just like duck. Rest well under foil for at least 40 minutes and carve.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.