Part 1: How to cook a whole goose at Christmas 🎄 In the past I’ve attempted to roast this whole, however you’re often left with some parts under, some over, and an alarming amount of fat left at the end. This method does involve a fair bit of butchery and time but delivers the results to make it all worthwhile. I confit a selection of joints and pan fry the breasts to get optimum results. Fool-proof, goose perfection. We have some availability left @trinityupstairs for our Festive Goose menu -

This is how you make perfect roast potatoes 🔥🥔⤴️ - Ingredients (feeds 4): 1.5kg potatoes 1/4 tub of goose fat 8 cloves of finely chopped garlic 5 sprigs of finely chopped rosemary 50ml olive oil Salt - Method: 1. Cut potatoes into quarters and boil for 15-20 mins until soft, then drain 2. Add the goose fat to a large baking dish 3. Add the potatoes, some salt and roast at 200 degrees C for 25 mins 4. Meanwhile, add the garlic, rosemary, olive oil and salt to a small bowl and mix 5. Pour the dr