DEFROST GOOSE: Geese are usually sold frozen and take at least 2-3 days to defrost in the fridge. When the goose has defrosted, remove the giblets and set aside.

MAKE BRINE: Add 1 litre (1 qt.) of water to a large saucepan. Add the salt, sugar and herbs and heat gently, stirring until the salt and sugar have dissolved. Add 3 litres (3 qt.) of cold water to the saucepan, then leave to cool.

BRINE THE GOOSE: Place the goose into a large, clean container (see notes below). Pour over the brine, ensuring the goose is completely covered and chill in the refrigerator for 24 hours. After 24 hours, remove the goose from the brine, drain and pat dry, inside and out with paper towels then chill, uncovered in the fridge for another hour.

PREPARE GOOSE: Heat the oven to 180°C / 350°F / Gas mark 4. Place a roasting rack over a deep-sided baking sheet. This will allow you to drain the goose fat easily. Trim excess skin at the neck and remove fat and excess skin at the tail end. Keep the fat and skin for rendering. Truss the legs together with a piece of kitchen twine, tuck the wing tips under the body and pin the skin at the neck. Use a skewer or the tip of a small sharp knife to prick the skin of the goose all over.

ROAST GOOSE: Place the goose on the roasting rack, breast side up and roast for 1 hour. Remove the roasting tray and goose from the oven, lift off the rack (place it on another oven tray for easy cleanup) and pour the excess fat into a saucepan. Turn the goose breast side down and return to the oven for another hour. Remove the goose from the oven, drain fat and turn again, breast side up, then cook for 45 minutes to 1 hour, until a thermometer inserted at the thickest part of the thigh reads 70°C / 160°F.

CRISP SKIN (Optional): This method always provides me with lovely crispy skin, but if your goose is not crisping, turn on the grill / broiler at the end of cooking time, just to crisp the skin. Watch the goose carefully so that it doesn't burn.

REST: Remove the goose from the oven, tent loosely with foil and rest in a warm place for 20-30 minutes before serving.

GRAVY: To make the gravy, heat the butter in a medium saucepan, then sauté the onion, celery and carrot until translucent. Add the giblet and cook, stirring until well browned. Deglaze the pan with the wine, then add the stock and star anise and simmer for 30 minutes. Drain through a sieve into a clean saucepan, mix the cornstarch with a little cold water and add to the pan. Simmer until thickened, then season to taste with salt, pepper and a pinch of sugar if you like.