Pre-heat the oven to 200˚C/gas mark 6.

Roast the bones, goose giblets and the vegetables and garlic for 15-20 minutes until lightly coloured, giving them a good stir every so often.

When they’re a nice golden brown colour, add the tomato purée, then the flour, and stir well with the bones and vegetables in the roasting pan. Return the pan to the oven for another 10 minutes. Remove the roasting tray from the oven and put on the hob. Add a little of the stock and give it a good stir over a low flame. This will remove any residue from the tray and begin the thickening process.

Transfer everything into a large saucepan, cover with the rest of the stock, and some cold water if the stock doesn’t cover the bones. Add the peppercorns, thyme and bay leaf. Bring to the boil, skim off any scum that forms and simmer for two hours.

The gravy may need topping up with water to keep the ingredients covered. Skim occasionally as required. Strain the gravy through a fine-meshed sieve and remove any fat with a ladle. Check its strength, and reduce if necessary. If the gravy isn’t thick enough, dilute some cornflour in a little cold water and stir in.