Traditional Machynlleth Roast Goose

Prepare a stuffing with breadcrumbs, chopped apples, onions, and succulent soaked prunes. Season with ground cloves and allspice.

Stuff the goose and prick the skin all over (especially under the wings) to release the fat.

Rub with plenty of salt and roast at 170°C (340°F) for 3.5 to 4 hours. Drain the fat regularly (save it for potatoes!).

Let the bird rest for at least 30 minutes before carving.

The ultimate Victorian-era festive roast from the historic capital of Machynlleth.