After playing second fiddle to turkey for many years, goose is making a festive comeback. And we couldn't be happier. The rich-but-sweet meat is a real taste of tradition and the ritual of cooking a goose takes you right back to Christmases of old. Our geese are reared in Devon by Ross Gardener at Otter Valley Poultry. He farms to Soil Association organic standards and rears birds that grow slowly and have the liberty to range freely and follow their natural instincts. We think that you can really taste the difference in a bird that's grown this way – both the depth of flavour and the texture are fit for a banquet. Not forgetting the lashings of goose fat – perfect for stunning roasties. If you've chosen a whole turkey for Christmas day, why not opt for a goose breast or leg to add a little something extra to the feast?