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Ingredients
1.5 lb King Edward potatoes - 1/2 lb smoked lardons - 100g butter - 100ml milk - salt and pepper - 3 Cox apples - 1 Canada goose - olive oil
Method
1. Preheat the oven to 200°C. Start by making the mashed potatoes. I peel them and chop them into quarters, rinse them once, then cover them in cold water and add a pinch of salt.
2. While the potatoes are cooking, fry the lardons until crispy. If you can’t get these, ask your butcher for a few slices of smoked streaky bacon of about 1⁄2in thickness, remove the rind and then cut into cubes.
3. Heat the milk and once the potatoes are completely cooked, drain them and put them back in the pan. Put the pan on the heat for a minute or two, just to allow any excess water to evaporate. Add the butter and mash vigorously, slowly adding the milk. Season well, and give the mash a good few turns with a rubber spatula or wooden spoon, which will lighten it slightly. If it is too dry, add more hot milk slowly, beating all the while.
4. Peel and core the apples. Dice these very finely and beat them and the lardons into the potatoes. Taste for seasoning.
5. Spoon the mash into the cavity of the goose, ensuring that there aren’t any gaps. Stop about 1⁄2in short of the edge, so that it doesn’t all come pouring out during the cooking.
6. Put the goose in a roasting tray, rub a bit of olive oil all over it and season with salt and pepper. Place in the oven. Roast at 200°C for an hour or so, until the bird is nicely brown, then turn the oven down to 170°, baste the bird and cover it in foil. Cook for a further two and a half hours, basting every now and then.
7. Allow the bird to rest for 20 minutes before serving, and during that time pour off the excess fat from the roasting tray and make gravy using red wine or port.
1.5 lb King Edward potatoes - 1/2 lb smoked lardons - 100g butter - 100ml milk - salt and pepper - 3 Cox apples - 1 Canada goose - olive oil
Method
1. Preheat the oven to 200°C. Start by making the mashed potatoes. I peel them and chop them into quarters, rinse them once, then cover them in cold water and add a pinch of salt.
2. While the potatoes are cooking, fry the lardons until crispy. If you can’t get these, ask your butcher for a few slices of smoked streaky bacon of about 1⁄2in thickness, remove the rind and then cut into cubes.
3. Heat the milk and once the potatoes are completely cooked, drain them and put them back in the pan. Put the pan on the heat for a minute or two, just to allow any excess water to evaporate. Add the butter and mash vigorously, slowly adding the milk. Season well, and give the mash a good few turns with a rubber spatula or wooden spoon, which will lighten it slightly. If it is too dry, add more hot milk slowly, beating all the while.
4. Peel and core the apples. Dice these very finely and beat them and the lardons into the potatoes. Taste for seasoning.
5. Spoon the mash into the cavity of the goose, ensuring that there aren’t any gaps. Stop about 1⁄2in short of the edge, so that it doesn’t all come pouring out during the cooking.
6. Put the goose in a roasting tray, rub a bit of olive oil all over it and season with salt and pepper. Place in the oven. Roast at 200°C for an hour or so, until the bird is nicely brown, then turn the oven down to 170°, baste the bird and cover it in foil. Cook for a further two and a half hours, basting every now and then.
7. Allow the bird to rest for 20 minutes before serving, and during that time pour off the excess fat from the roasting tray and make gravy using red wine or port.
