Those nice people at Maldon salt sent me their frankly brilliant Desert Island Dishes cookbook. If you’d like to win a copy, just leave a comment below outlining what your desert island dish might be.
Those unbelievably generous folk at the Ginger Pig gifted me a couple of geese, one of which formed the centrepiece of my son’s first ever Christmas lunch this weekend. We invited a load of mates round and our friend Charlie (seen here making his cookery demo debut) helped out with the hacking duties; despite not really knowing his oysters from his eyeballs.
- Wash the goose and pat dry. Prick the skin all over (taking care not to puncture the flesh) especially targeting those ultra fatty pockets around the wings.
- Combine the five spice, sea salt, citrus zests and thyme and rub all over the skin and in the cavity.
- Chop the zested fruit up and mix with the sage, garlic and onion and push into the cavity.
- Roast the bird at 200C for 10mins, then turn down to 190C for 30mins per kilo. Baste every 30 minutes and pour off excess fat (to roast vegetables in).
- Wrap in foil and a bath towel to rest for 45 minutes (while you roast your veggies) and serve with roast apples, potatoes, parsnips, carrots, turnips, peas, stuffing and gravy.
*winner to be picked on Thursday 19th, goose to be collected from E17 by Sunday 22nd
I’m featured in tonight’s episode of Jamie and Jimmy’s Food Fight Club. Tune in to Channel 4 at 9pm to watch me stuffing my face with lamb’s testicles and bull’s pizzle pie. Yum yum!