Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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To prepare the pickled cranberries, add the water, vinegar and sugar to a pan and bring to the boil, mixing until well-blended. Remove from the heat and allow to cool
50g of water
50g of white wine vinegar
50g of sugar
Add the cranberries to the mixture and allow them to pickle for 6 hours
100g of cranberries
Preheat the oven to 180°C/gas mark 4
To make the sauce, roast the goose bones in the oven until dark brown but not singed. Add the vegetables and cranberries to the pan and continue to cook until golden brown
1kg goose bones
1 carrot, cut into 2cm dice
1 celery stick, cut into 2cm dice
1/2 onion, cut into 2cm dice
2 garlic cloves
Place the roasting tray onto the hob, add the honey and stir well. Deglaze with the red wine and reduce to a syrup
10g of chestnut honey
300ml of red wine
Add the brown chicken stock and bring to the boil. Transfer to a saucepan and simmer for 90 minutes
2l brown chicken stock
Pass the sauce through a fine sieve and reduce by half. Set in the fridge until solid and remove any fat that surfaces. Store in the fridge until ready to reheat and serve
To make the date purée, cover the remaining dates with water in a pan. Simmer over a very low heat for 45 minutes until dates are soft and the water has almost evaporated. Blend to a paste and reserve for later
260g of Medjool dates, pitted
To make the celeriac purée, combine the milk and double cream in a saucepan and add the celeriac. Cover with parchment paper
250ml of double cream
250ml of milk
1 celeriac, peeled and roughly diced
Bring to the boil and simmer until the celeriac is soft. Allow to cool, then transfer to a blender and blitz until smooth. Season to taste
To prepare the goose, blend the star anise with the salt and rub the mixture onto the goose breast
1 star anise
1 goose breast, from a 7kg bird
Add the breast fat-side down to a cold pan and gradually increase the heat, slowly rendering the fat 15–20 minutes until the skin is golden and crispy
To prepare the dates and bacon, wrap 10 of the dates in slices of streaky bacon. Place under warm grill to cook for 6 minutes, or until the bacon is crispy. Meanwhile, reheat the goose sauce in a saucepan
To serve, cut the goose breasts into 5 slices and add a slice to each plate on top of a spoonful of date purée. Add 1 spoonful of celeriac purée, and 2 of the bacon-wrapped dates to the side. Add a spoonful of the pickled cranberries over the top to finish
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