PT2H20M
The festive winter flavours of goose, sprouts, chestnuts and apple are reimagined in this beautiful vindaloo dish from chef Will Bowlby. The goose breast is served alongside a fried potato cake with confit goose leg, a sprout and chestnut thoran (a stir-fried dry curry dish from Kerala) and a blitzed apple chutney – all on a bed of tangy vindaloo sauce.
Goose vindaloo with confit leg aloo tiki, sprout and chestnut thoran and apple chutney