Kricket's Goose Vindaloo

Soak all the ingredients for the vindaloo masala in malt vinegar overnight so that the spices soften, blitz to a fine puree. 

Make a cure for the goose leg by combining the 20g of salt, 20g sugar and chilli powder. Coat the leg in the cure and leave for 2 hours. Remove the cure from the leg with cold water and transfer to a small roasting tin. Pour over the goose fat and bake in a preheated oven at 160 degrees celsius for 2 hours or until the meat is tender and flakes away from the bone, remove from the oven and allow to cool in the fat.

In the same oven, roast the Maris Piper potatoes, skin on, for a further hour until the flesh is soft. Remove from the oven, allow to cool slightly before removing the flesh from the potato into a bowl. To the potato, add the ginger, garlic, cumin, coriander, chilli and turmeric powder, roasted gram flour, green chilli and chopped coriander, and season with salt. Mix well and shape the potato mix into 40g balls and lay on a baking sheet.

Shred the leg meat and place 20g of it in the middle of the potato mix, and bring the outside of the potato mix in to encase the leg meat, shape into patties (aloo tikki) and keep for later in the fridge.

To make the vindaloo sauce

Add the diced onions to a saucepan with a little oil. Cook until the onions begin to soften, add the green chillies and ginger/garlic paste and continue to cook out until the onions have caramelised. Add the vindaloo masala and continue to cook for another 15/20 minutes. You can add a little water at this stage to stop the onions from catching. After 20 minutes, blend the mixture using a blender or a stick blender until smooth. The onions and any additional water should provide enough liquid to loosen the sauce. Season with salt and sugar.

For the Brussels sprout thoran

Heat the coconut milk in a frying pan, add the mustard seeds and when they start to splutter add the curry leaves, dried chilli, sprouts and coconut, and continue to stir over a high heat until the sprouts have softened slightly. There should still remain a little bite to them. Add the lime juice, salt, chopped chestnuts and keep warm until needed.

For the apple chutney

Heat two tbsp of oil in a pan and add cumin seeds and fennel seeds. When they start to splutter, add the onion, ginger and chilli powder, and continue to cook until the onions have softened. Add the apples and continue to cook out until the apples have softened. Blend the mixture to a smooth puree, season with salt and soft brown sugar, and set aside.

Score the goose breast on the skin, add to a cold, dry pan and cook over a medium heat to render the fat on the breast. Transfer to an oven at 165 degrees celsius for 6/7 minutes, depending on the size of the breast, and leave to rest for a further 15 minutes. In that time, heat up the ghee in the same pan as you cooked your breast, add the aloo tikki and fry until crisp. To assemble, place a ladle of your hot vindaloo on the plate followed by your goose breast, which is sliced in half. Place the aloo tikki on the sauce and add a spoon of the apple chutney on top of each tikki. Garnish with the thoran.