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The food of a legendary banquet – a flavoursome goose, boned, and stuffed with a boned chicken, which in turn is stuffed with a boned pheasant. Each layer has a delicious pork and orange stuffing, ready to be roasted.
The body of the roast is bone-free, so it is easy to carve. It also provides good, generous portions if you have a large party. Full cooking instructions are given. These delicacies are prepared by Claire Symington and her husband Robert at their Seldom Seen Farm in Leicestershire. Numbers are limited so please order early. The three bird roast can be kept in your freezer until 24 hours before use, then defrosted.
