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Fool that I am

I roasted a goose for Christmas dinner tonight; it did not work out exactly as I had hoped. Roasting meat in a fan oven is always difficult, but I failed to take enough account of its drying effect, cooked it for too long that resulted in quite a dry bird.

Tip of the day: Don’t roast a 4.5kg goose for two hours at 180°C in a fan oven.

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