- 3 tsp whole black peppercorns
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp cloves
- 8g cassia bark
- 10 star anise
- 2 tbsp fennel seeds
- 3 tbsp soft brown sugar
- 2 tbsp sea salt
Goose and gravy
- 4kg whole goose
- vegetable oil
- 1 orange
- 2 red onions
- 2 carrots
- 2 sticks of celery
- 1 apple, diced
- 6 bay leaves
- 2 tbsp plain flour
- 1 litre chicken stock
- glass of wine
- 1 pomegranate
- Blitz all of the spices in a spice grinder until fine. Add the salt and sugar and blitz again to powder.
- Pour through a sieve and get rid of any woody bits.
- With the tip of a sharp knife prick the fatty areas so all the fat melts out.
- Rub the goose with a little oil and start to sprinkle over 2 heaped tablespoons of the spice mix and rub it into the bird.
- Prick the orange all over and place into the goose's cavity.
- Quarter the onions (you can leave the skin on, then chop the carrots and celery into large chunks.
- Place into a large roasting tray with the bay leaves and the giblets of the goose.
- Pour in about 150ml of cold water, then place the tray on the bottom shelf of the oven.
- Place the spiced goose directly on the bars above, so the juices drip into the tray.
- Cook for around 3 hours, or until cooked through and crisp. To check, insert a skewer into the thickest part of the thigh – if the juices run clear it's done.
- Remove from the oven and cover with foil and some tea towels and leave for at least 30 minutes. Once rested, carve the legs, I like to shred the meat otherwise it's a bit like serving caveman drumsticks. Slice the breasts and place on a platter with the shredded meat.
- Halve the pomegranate and tap the back with a spoon so the seeds fall out all over the meat.
- Serve with hot gravy and all the trimmings.
- When the goose has been roasting for 2 hours, remove the vegetable tray from the oven and replace it with another tray. Remove the fat from the veg tray and keep in a jar.
- Place the tray on the hob over a high heat and pour in the wine. Cook so it reduces.
- Stir in the flour and cook for a couple of minutes before adding the stock. I also like to add a sprinkle of the spice blend too.
- Leave this to simmer for about 15 minutes until it has thickened to a gravy. Sieve into a saucepan and keep to one side until you serve the dinner.
- Once the goose is cooked and has been removed from the oven remember to add the juices from the second oven tray to the gravy (after skimming the fat away).