Goose is a real Christmas treat but easy to overcook as the size, density and amount of fat all affect the cooking time.

Work to about 15 minutes per kilo, but the best way to avoid overcooking is to check the goose half an hour before the end. If it's not ready, give it another 15 minutes, then check again. The Chinese five spice gives it a lovely dark coating and wonderful aroma.

Five Spice and lemon-infused goose

Serves 6-8

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Ingredients

1 goose, approx 5.5-6.5kg in weight

1 orange, finely zested and halved

2 lemons, finely zested and halved

2 heaped tbsp five spice powder

1tbsp sea salt

Freshly ground black pepper

5 tbsp runny honey, to drizzle

Method

Place a deep roasting pan with a wire rack in the oven and preheat to the highest setting, about 250C/Gas9. Remove the giblets from the main cavity of the goose and trim off any excess fat.

Coarsely grind the orange and lemon zest, five spice powder, salt and pepper in a pestle and mortar. Lightly score the skin of the goose in a criss-cross pattern with a sharp knife, taking care not to slice through the flesh. Rub the seasoning all over the skin.

Season and stuff the neck-end cavity with the lemon wedges, tucking the flap of skin down around them.Place the goose on the preheated wire rack and roasting pan, breast-side up, and bake for 15 minutes until the skin is golden-brown. Turn down to 180C/Gas 4 and roast for another 30 minutes.

Pour off some of the fat from the roasting tin (keep it for roasting potatoes). Drizzle the honey over the goose. With a sharp knife, cut around the thighs and prise the legs open (this allows heat to penetrate the dark meat and ensures that legs and breast cook simultaneously). Baste the thighs with a little goose fat and drizzle with more honey.

Place the goose back in the oven and roast for another half-hour until browned and slightly caramelised. The flesh should feel firm with a bit of spring when lightly pressed. Alternatively, insert an electronic probe or meat thermometer into the thickest part of a thigh. It should register 70C (the thermometer must not touch the bone or the reading will not be accurate).

Remove the goose from the oven and cover loosely with tin foil. Let it rest for 15-20 minutes. To carve, cut off wings and legs and set aside. Carve thin slices off the breast. Cut down the centre of the legs to separate thighs from drumsticks. Holding them upright, slice off the meat around the thighs and drumsticks. Arrange on a large platter and serve.

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