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Grilled Goose Skirt with Salad Leaves and Berkswell Cheese

Goose skirt is a dark meat with a wide grain (it is a different cut from the plain flank or skirt in the recipe on here). It is essential that the beef has been well hung. If seared quickly, it will be very tender. Serving it with leaves and a hard, mature ewe’s milk cheese is a good antidote to the richness of gravies and butter sauces. You could substitute Lord of the Hundreds, Somerset Rambler or Italian pecorino for the Berkswell.

Serves 4

750g/1lb 10oz goose skirt steak, left in whole pieces

4 large handfuls of young salad leaves

4 tablespoons extra virgin olive oil

115g/4oz mature Berkswell cheese. pared into thin slices

sea salt and freshly ground black pepper

Have ready 4 warm (but not hot) plates. Season the beef with salt and pepper. Heat a ridged grill pan until smoking, then sear the beef for about 2 minutes per side. Ideally, it should be eaten very rare in this dish. Transfer to a wooden board, leave to rest for a minute and then slice thinly. Lay the slices on the warm plates, scatter the leaves on top and shake over the olive oil. Put the pared cheese over the top and eat immediately.