What you’ll need

»» 1 goose leg

»» 1tbsp rock salt

»» 1tbsp crushed pepper

»» clove garlic

»» sprig of thyme, chopped

»» 1tsp honey

»» pinch Chinese allspice

»» 20 chopped hazelnuts

»» 1 spring onion

»» vegetable oil or goose fat

»» ¼ pack unsalted butter (melted)

ABOUT THE CHEF

When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton – a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

www.finchsarms.co.uk