Sometimes it’s the second and the third meals from a roast dinner leftovers that are the most satisfying. This was made using up roast goose, but works equally as well with chicken and turkey. I have it on toast with sliced pickled onions for midweek lunch.

Potted Goose

250g Goose Meat Pickings
100ml Gravy
50g Butter
Pinch Ground Mace
Salt and Pepper to taste
Goose Fat and Bay Leaf to top

Blitz all the ingredients,
Adjust seasoning
Fill into ramekins
Top with goose fat or melted butter and the bay leaf for garnish.