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.