Ingredients (serves four or six as a starter)

Breast meat from a young pinkfoot goose

Oil for frying

Bag of mixed salad leaves, including rocket

1 large avocado pear, sliced

Cherry tomatoes

Black olives

Method

1. Cut the breast meat into 21/2cm/1in strips.

2. Heat the oil in a frying pan and stir-fry the meat for five minutes until just pink in the middle.

3. Serve immediately on a bed of mixed salad leaves with slices of avocado pear, cherry tomatoes and black olives.