Traditional Machynlleth Roast Goose

Prepare a whole goose by pricking the skin to release fat. Make a stuffing from breadcrumbs, chopped prunes, toasted hazelnuts, sautéed onions, and sage.

Stuff the bird and season with sea salt.

Roast at 180°C (350°F), allowing 15-20 minutes per 500g, basting frequently. Drain the rendered fat (perfect for roast potatoes).

Rest thoroughly before carving.

A rich celebratory roast from the ancient capital of Machynlleth.