Prick the skin of the goose all over with a sharp knife or fork. Pull the inside fat out of the bird and reserve.

Sprinkle with salt and pepper, then put the onion quarters, sliced carrot and celery with the bay leaves and thyme in the goose cavity.

Truss with strong cotton or fine twine if necessary and weigh the bird to calculate the cooking time.

Place the goose on a wire rack over a roasting tin and cover it with tin foil.

Roast at 200°C (400°F/gas 6) allowing 15 minutes per 450 g (1 lb) plus an extra 15 minutes. Baste frequently.

Discard the tin foil 15 minutes before the end of the cooking time.

Meanwhile, heat the oil in a saucepan and fry the shallots for 5 minutes.

Rinse the sorrel or spinach, drain and roughly chop. Add to the shallots and cook for 2 minutes. Drain the cherries, reserving the juice, and stir 300 ml (1/2 pint) of the juice into the pan with the sugar and white wine.

Bring to the boil and simmer for 5 minutes. Pass through a food processor to form a puree. Return to the pan.

Beat the remaining butter with the flour to a paste. Bring the sauce to the boil, then whisk in small spoonfuls of the beurre manie to form a smooth glossy sauce.

Add the cherries and balsamic vinegar with seasoning to taste and keep it warm.

Place the cooked goose on a warmed serving platter and garnish with fresh spinach or watercress sprigs and fresh cherries if using.

Serve with the cherry Sauce