Recipes

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Goose is appearing on the menu more frequently at restaurants and hotels around the country. No wonder when you listen to the comments of one of East Anglia’s top award winning restaurateurs Vanessa Scott." People will always pick goose when it’s on the menu," says Vanessa who runs Strattons Hotel at Swaffham, Norfolk, with husband Les. She puts goose on the menu at Michaelmas, then features various goose dishes through the autumn and on the New Year’s Eve menu.

As well as the roast meat, she uses goose to make confit, pâté and soup. All chefs love goose fat and in Vanessa’s case she also uses this to cook fish. "Sea bass is delicious pan fried in goose fat, " she says. "It’s something I’ve seen done in France ... so we thought we’d try it here."

The dish pictured left is goose breast served with wild mushrooms and cauliflower crème caramel topped with crispy parsnips - Scrumptious!

POTTED GOOSE 1lb / 455g freshly cooked goose meat 2 - 3 fresh sage leaves, finely chopped 8 - 10 juniper berries 3/4 lb / 340 g soft rendered goose fat freshly ground black pepper & sea salt freshly grated nutmeg

Shred the meat, stir together the meat, herbs, crushed berries and goose fat. Season to taste and pack into individual ramekins. A layer of melted fat run over the surface will seal the meat as it solidifies and help it to keep. Cover and refrigerate until required. Serve with hot bread

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