In the past, some very strange things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with saffron ...

How about trying a different centrepiece this Christmas? If you’re not sure what to plump for, why not follow the advice of ...

'Your usual roast potatoes and vegetables will go with the meat nicely' - Matt Austin Goose is often criticised for being a very fatty bird, and roasting it to get rid of the fat often ends up with ...

"Everything's gonna be alright," Bob Marley just sang to me. Without boring you or, frankly, myself with the reasons, suffice it to type that you were supposed to be reading a Q&A with a ...

First, remove the goose from the marinade solution and wash it thoroughly with cold running water. Then drain it well, pat it extremely dry, and season it inside and out with the kosher salt, cayenne ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...