Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months
Serves 4 (with cold goose left over for Boxing Day)
This recipe looks complex, but is quite straightforward. Everything except roasting the goose and making the sauce can be done the day before and heated through before assembling the dish. Eat it with roast potatoes or a potato gratin.