Supplied fresh.

Put into a fridge as soon as possible after delivery, and consume within 5 days or before best before date on packaging.

Suitable for home freezing – please freeze on day of delivery and use within 3 months. Defrost fully before cooking.

Remove from the fridge at least 30 minutes before cooking, as it should be at room temperature when it goes in the oven - if stuffing the bird, the stuffing should also be at room temperature.

Take the giblets and spare fat from the cavity, and smear the fat across the legs, to keep them moist.

Prick the skin all over to allow the fat to escape during cooking, paying particular to the thick layers of fat underneath the legs.

Brush the body with melted butter and rub salt and pepper into the skin.

Place on a rack over a roasting tin, DO NOT cover in foil, and cook in an over pre-heated to 190°C (Gas Mark 5) for 30 minutes per kilo.

Baste the goose after one hour, and drain the fat, remembering to keep it to cook your roast potatoes.

After cooking, cover and leave to rest for 30 minutes before carving.