Goose is the most traditional choice of poultry for Christmas and is still reared today in much the same way as through the centuries. In small flocks, out in the open on free range, with grass meadows replacing the corn stubble fields.
Look out for goose eggs
Goose eggs come on to the market in late winter and are readily available around Easter and into the summer. You’ll find them at farmers’ markets and in delicatessens, selected supermarkets and farm shops. You can even obtain them by mail order.
If you’ve never eaten a goose egg, you’ve missed a treat! They make delicious pancakes and Yorkshire puddings, and are great in cake recipes. And for a hearty weekend breakfast why not give your family a surprise with a king-size goose omelette? So simple and tasty!
Restaurants, too, are becoming alive to the idea of putting goose eggs on the menu …. like this one in Hampshire.
Calling all restaurants
Goose provides a wonderful opportunity for autumn and festive meals. Not only as roast goose for mains but it can be served in a variety of ways as a starter. Why not try serving smoked goose? When our member Nicola Chapman took this to food festivals in East Anglia, she sold out in 30 minutes!