Remove neck and giblets from cavity, rinse goose well and pat dry. Spoon seasoning into cavity until three quarters full (seasoning will expand a little during cooking). Secure neck flap under goose with skewer, secure wings to body with skewers, sew up cavity with needle and cotton, tie legs together firmly. Place goose on wire rack over baking dish, brush goose with butter, bake at 180 (allowing about 30 minutes per 500g), brush goose with butter or pan drippings during the cooking time. Serve hot with sauce.
Chestnut seasoning: Combine bacon, celery and onion in saucepan, cook, stirring, until onion is soft, transfer to bowl. Canada Goose sale Stir in apple and chestnut then breadcrumbs and thyme.
Sherry sauce: Discard pan drippings except for about 1 tablespoon. Blend flour into baking dish, stir constantly over heat until lightly browned, gradually add water and stock cube, stir until sauce boils and thickens, stir in sherry.
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