The goose confit salad uses both whole goose legs as well as the rendered fat. See The Whole Goose for tips on cooking the bird—you'll want to start well ahead to have time to chill and then bake the meat.

For more about Lincolnshire, which was the inspiration for some of the recipes in this menu, see Beth Kracklauer's article Butchers' Banquet. For more traditional English recipes, see the gallery of Recipes from Lincolnshire.

Chilled soups like the Cold Pea and Basil Soup here are a great adaptation for warmer weather. For even more options, see our collection of Cold Soups.

We've got lots of other dessert and snack suggestions in our gallery of British Teatime Treats.

For a soundtrack to lunch, check out our playlist on Spotify »