How to cook your free-range goose:
1. Preheat the oven to 240°C / gas mark 9. Take the goose out of the fridge at least an hour before cooking so it can reach room temperature. Remember to check inside the bird and remove the giblets! Lightly score the skin (but not the meat) around the leg and breast, then season with salt and pepper, making sure to season the cavity of the bird too.
2. Place on a rack over a deep baking tray, drizzle with a little honey and sprinkle with thyme, then roast in the oven.
3. After 20 minutes turn the oven down to 190°C / gas mark 5 and cook for 20 minutes per kg for medium rare or 30 minutes per kg for more well done. Every 30 minutes baste the bird with its juices and drain off the fat. Make sure you save the excess fat to cook your roast potatoes in, there will probably be a lot of it.
4. Once the bird is cooked, rest it (and yourself too if you have time) for about 30 minutes, covered lightly with foil.
5. Enjoy!