Sweet and spicy wonton soup

In a bowl, mix together the shredded cooked goose with a little soy sauce, the garlic, fish sauce and chilli, to taste, mixing well.

Place a little of the goose mixture in the centre of a wonton wrapper. Fold the wrapper over the filling to form a parcel, using a little egg wash to seal the edges.

Repeat the process until all the wonton wrappers have been filled.

In a large pan, bring the stock to the boil with the celeriac and shallots.

Add the dumplings to the boiling stock and simmer for 5 minutes.

Meanwhile, heat a wok until hot and add in a dash of sesame oil.

Once the oil is very hot add in the cabbage and a dash of soy sauce and stir-fry for 2 minutes.

Place a splash of rice vinegar, a little red chilli, a dash of fish sauce and a dash of soy sauce in each of serving bowls.

Top each serving with a little stir-fried cabbage then ladle over the wonton soup, making sure that each serving contains some celeriac and shallots and 2-3 wontons. Serve at once.