Serves 6-8

Goose is a real treat that I always associate with Christmas. It is, however, easy to overcook as the size, density and amount of fat all affect the cooking time. Work to about 15 minutes per kg, but the best way to avoid overcooking is to check the goose half an hour before the end. As a chef, my natural instinct would be to gauge the level of cooking by gently pressing the goose with my fingers, but you may find it easier to use a meat thermometer to establish the internal temperature. If it’s not quite ready, give it another 15 minutes before checking again. The Chinese five spice gives it a lovely dark coating and a wonderful aroma.

1 goose, approx 5.5-6.5kg in weight
1 orange, finely zested and sliced into halves
2 lemons, finely zested and sliced into halves
2 heaped tbsp five spice powder
1 tbsp sea salt
Freshly ground black pepper
2 tbsp olive oil
5 tbsp runny honey, to drizzle

1 Place a deep roasting pan with a wire rack in the oven and preheat to the highest setting, about 250C/Gas 9. Remove the giblets from the main cavity of the goose and trim off any excess fat.

2 Coarsely grind the orange and lemon zest, five spice powder, salt and pepper in a pestle and mortar.

3 Lightly score the skin of the goose in a criss-cross pattern using a sharp knife, taking care not to slice through the flesh. Rub the seasoning all over the skin.

4 Season and stuff the neck-end cavity of the goose with the lemon wedges, tucking the flap of skin neatly down around it.

5 Place the goose on to the preheated wire rack and roasting pan, breast-side up, and bake for 15 minutes until the skin is golden-brown. Turn down the heat to 180C/Gas 4 and roast for another 30 minutes.

6 Pour off some of the fat from the roasting tin. (Don’t throw out the fat – it is wonderful to roast potatoes with.) Drizzle the honey over the goose. With a sharp knife, cut around the thighs and prise the legs open. (This will allow the heat to penetrate the dark meat and ensure that they cook at the same time as the breast meat.) Baste the thighs with a little goose fat and drizzle with more honey.

7 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 with your finger. Alternatively, insert an electronic probe or a meat thermometer into the thickest part of a thigh. It should register 70C. (Make sure the thermometer is not touching the bone or the reading will not be accurate.)

8 Remove the goose from the oven and cover loosely with tin foil. Let it rest for 15-20 minutes.

9 To carve, first cut off the wings and legs and set aside. Carve thin slices off the breast meat. Cut down the centre of the legs to separate the thighs from the drumsticks. Holding them upright on the chopping board, slice off the meat around the thighs and drumsticks. Arrange the meat on a large platter and serve.

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