The day before you plan to serve the dish, place all the ingredients for the vindaloo masala into a bowl and leave to soften overnight

Also on the day before, prepare the aloo tiki cakes. Combine the salt, sugar and chilli powder, then coat the goose leg in this mixture and leave to cure in the fridge for 2 hours

After 2 hours, preheat an oven to 160°C/gas mark 3. Wash the cure off the goose leg, then place it in a small roasting tin or ovenproof saucepan. Pour the goose fat over the top, ensuring the leg is completely submerged, then cook in the oven for 2 hours, until the meat is very tender and flakes away from the bone

Bake the potatoes in the same oven for around an hour, or until soft. Once baked, allow to cool slightly, then scoop the potato flesh out into a bowl, discarding the skins. Add the ginger-garlic paste, cumin, coriander, chilli powder, turmeric, toasted gram flour, green chilli and coriander, then season with a pinch of salt. Mix well and shape the potato mixture into 40g balls and lay out on a baking sheet

Once the goose leg is cooked, remove from the oven and allow to cool in the fat until you can pick it up. Shred or finely chop the leg meat, discarding the bone and any large pieces of skin, then place around 20g of meat into the centre of each potato ball. Bring the edges of the potato mixture up and around the meat to completely encase it, then shape them into patties. Cover with cling film and place in the fridge to set overnight

The next day, blitz the vindaloo masala mixture into a smooth purée. Fry the diced onions in a little oil until soft, then add the green chillies and ginger-garlic paste. Continue to cook for another 15 minutes, stirring regularly, until the onions have caramelised, then pour in the blitzed vindaloo masala. Cook for another 15-20 minutes, stirring regularly and adding a splash of water if it begins to catch

Meanwhile, prepare the thoran. Add the coconut oil to a saucepan and, once hot, add the mustard seeds. When they start to splutter add the curry leaves, dried chilli, sprouts and coconut. Continue to cook over a high heat until the sprouts soften (you want them to retain a little bite, however). Add the lime juice, salt and chesnuts, then set aside to reheat before serving

When the sauce is cooked down, blitz with a blender or stick blender until smooth, then season with salt and sugar and set aside

For the apple chutney, heat up the rapeseed oil in a saucepan then add the cumin and fennel seeds. When they begin to sputter add the onion, ginger and chilli powder, then continue to cook until the onions have softened. Peel, core and chop the apples then add them into the pan, and continue to cook until they break down and soften. Add the vinegar and sugar, blend the mixture to a smooth purée, season to taste and set aside

Around 40 minutes before you want to serve, preheat an oven to 165°C/gas mark 3. Place the goose breasts skin-side down in a cold frying pan and place over a medium heat. Once the skin starts sizzling and the fat has rendered out of it, transfer the breasts to a baking tray and place in the oven (still skin-side down) for 6-7 minutes to finish cooking (although this time may differ slightly, depending on the size of the breasts). Once cooked, leave to rest for at least 15 minutes

While the breasts rest, use the same frying pan you rendered the fat in to cook the aloo tiki. Add a generous amount of ghee to the pan, place over a medium heat and, once hot, fry the aloo tiki cakes on both sides until golden and crisp

At the same time, reheat the vindaloo sauce, thoran and chutney

To serve, ladle a spoonful of the vindaloo sauce onto the base of each serving dish. Slice the goose breasts in half lengthways, then put a piece on each dish. Add the aloo tiki, top with a spoonful of apple chutney and finish with a nest of the sprout thoran