This goose fat is from higher welfare birds and is ideal for roasting, baking, frying or using in pâtés. The fat has a high smoking point, so can be blasted in a hot oven to crisp up roast potatoes or cook Yorkshire puddings.

Goose fat has a smooth, waxy texture at room temperature, but when spooned into a hot pan it melts into a conventional, cooking fat-consistency. The geese are reared in Hungary with their welfare approved by 'Four Paws', an international animal welfare charity. Use a spoonful instead of butter when making soups, risottos and omelettes for a luxurious mouth-feel. Or use as a substitute for duck fat when making confit of duck leg or basting roast birds.

Ingredients: goose fat