These are the instructions that customers buying festive poultry from Peach Croft Farm will find packed in the box along with the goose.

TO ROAST: Goose is simplicity itself to roast as it can only be spoiled by overcooking.

First rinse the body cavity with cold water and pat dry.

Secure the wings against the body with skewers and tie the legs together.

Either stuff the neck end or simply place a cut apple and onion inside the body cavity.

Place trussed bird on a roasting rack, or small cake rack, inside a deep roasting pan, rub the breast with salt and place in a pre-heated oven (350F/180C or Gas Mark 4).

After 30 mins, prick skin along each side of the breast and cover roasting pan with foil.

Allow 15 mins per lb and remove foil for the last half an hour of cooking time and use some of the fat for roasting the potatoes.

Test that the bird is almost cooked two-thirds to three-quarters of the way through cooking time. Pierce the breast and thigh. If the juices run clear, the bird is cooked and should be kept in a warm serving dish until required. If the juices are still pink, return to the oven for remaining cooking time and test again.

When done, lift the bird on to a carving dish and allow to rest for 20 minutes in a warm place before carving.

Pour the fat into a large basin and allow to cool completely before storing in the refrigerator.