“THE citrus bite OF THE ORANGE AND THE SLIGHT BITTERNESS OF THE RADICCHIO IN THIS SALAD IS THE perfect accompaniment TO THE RICHNESS OF THE ROAST GOOSE”
SALT & VINEGAR ROAST POTATOES
Serves 6 (See page 159)
1 cup (250ml) malt vinegar
1 tbsp salt
1½kg roasting potatoes, peeled and cut into chunks
¼ cup goose fat
1 tbsp sea-salt flakes Handful of rosemary sprigs
1. Preheat oven to 200°C.
2. Put the vinegar, salt and potatoes into a large saucepan and cover with 4 cups (1L) water. Bring to the boil and cook for 20 minutes, or until potatoes are just tender. Drain into a colander and toss to slightly roughen the edges.
Put the goose
