Traditional Montgomeryshire Roast Goose

Prick the goose skin all over. Create a stuffing with tart cooking apples, breadcrumbs, onions, and sage.

Stuff the goose and rub the skin with sea salt. Roast at 180°C (350°F), allowing 35 minutes per kg.

Carefully pour off the excess fat throughout roasting (keep it for the best roast potatoes!).

Let the bird rest for 30 minutes before carving. A magnificent, traditional feast from rural Montgomeryshire.