A large proportion of the fat on a goose will run out of the bird during cooking, so don't let this stop you from trying this rich, dark and flavoursome meat.

With this mind, you can choose to either cook the goose on a raised rack within a roasting tin and pour the fat out regularly during cooking, or roast the goose in an extra large roasting tin that will accommodate all the fat for the duration of the cooking time.

Do not throw the goose fat away as you can use it to make the best, superbly crisp golden roast potatoes and add it to your gravy for a delicious rich taste.

Use a skewer to prick the uncooked skin, which will allow the fat to run out of the bird more freely, but without drying out the meat. You can trim off any excess fat using a sharp knife if you wish, prior to cooking. Once in the roasting tin, season will salt and freshly ground black pepper to taste.

Cover the goose with foil and place in the oven, preheated to 190C for approximately 3 1/2 hours (more specific times will be supplied with each bird), or until the juices run clear.

For those who like their skin crispy, remove the foil 30 minutes before the end of the cooking time and return to the oven.

Allow the goose to rest for 20 minutes before carving.