Ingredients for - Slow-cooked goose with cranberry salsa

1. 1 whole goose (about 6kg), giblets removed, trimmed or excess fat
2. 8 whole cloves
3. 3 star anise
4. 2 chicken stock cubes
5. 2 oranges , zested
6. 2 tsp ground cinnamon
7. 2 onions , finely chopped
8. 2 tbsp olive oil
9. 200g cranberries , defrosted if frozen
10. 1 orange , zested and juiced
11. 2 limes , zested
12. 1 tbsp cranberry sauce
13. 2 green chillies , finely chopped
14. 1 tsp picked thyme leaves

How to cook deliciously - Slow-cooked goose with cranberry salsa

1 . Stage

Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.

2 . Stage

Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).

3 . Stage

While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.