This Christmas I'm cooking a Welsh goose Hong Kong style with plenty of spice!

Straight in with the prep - remove the giblets and the wings and use them later to make next level gravy.Place the goose on a rack before making the broth.

Add peppercorns to a saucepan of boiling water, an onion cut in half, orange and star anise.Place the lid on the saucepan and leave it to boil for 10 minutes. Then cover the goose in the hot broth.

Leave the goose to cool as you prepare the spices.Mix peppercorns, 5 cloves, Chinese Five Spice, salt and sugar before adding some rice wine vinegar, soy sauce, oyster sauce and the juice of 2 clementines.

After removing any water from the goose, I'm placing the spices inside.

To finish, I'm adding some garlic, plenty of clementines and an onion inside the goose.

Make sure it's sealed before placing in the oven for 3 hours or on the barbecue in a cast iron pan. Place plenty of onions at the bottom of the pan, clementines and garlic before resting the goose on top. Finish it off with clementine juice and rashers of bacon before placing the lid on top and putting it on the fire.

Once this bad boy has had 3 hours on the fire it should be mega juicy! Remove from the heat and leave it to rest for at least an hour.