1 goose, oven-ready

3 sticks celery, chopped

2 bay leaves

1tbsp parsley, chopped

1tbsp salt

2tsp black pepper

2tbsp oil

2 cloves of garlic, crushed

1 green pepper, chopped

6 spring onions, chopped

225g/8oz fresh

okra, chopped

3tbsp cornflour

Large can tomatoes, chopped

3tbsp tomato purée

3tbsp Worcestershire sauce

10 drops Tabasco

1tbsp paprika

1tbsp dark brown sugar

1tbsp fresh thyme

1tbsp fresh rosemary


Place the goose, celery, bay leaves, parsley, salt and pepper in a large saucepan. Add enough water to cover the goose, bring to the boil and simmer until the meat begins to fall from the bone.

When cool enough, remove the goose meat from the bone and cut into chunks. Heat the oil in a frying pan. Add the garlic, pepper, spring onions and okra, and cook gently for 10 minutes. Blend the cornflour with the juice from the canned tomatoes and add to the stock in the saucepan.

Heat, stirring until it thickens. Add the mixture from the frying pan plus the meat, and the rest of the ingredients.

Cover and simmer for three hours. Check the seasoning, and it may be necessary to top up with extra stock or water. Serve in a soup bowl with rice.