West Ham Online

"Loved and consumed by both my grandfathers. One put obscene amounts of pepper on it, the other preferred chopped onions. When I was in hospital many years ago, you could buy bread and dripping for 2p a slice in the hospital shop. It's good for you, don't you know. Funny how things change."

As a kid whenever I heard my old man going on about it I used to baulk just at the sound of it however after giving it a go from the beef joint I soon became booked. Loads of pepper on it is the way to go. I was also talking to a mate who originates from Salford who was bemoaning the state of fish and chips in the south and claimed beef dropping was the only thing to fry them in

"Beef is the other dripping I prize. However, goose produces more per pound and tends to store better (anything up to a year in the fridge). It also has a lovely, nutty flavour. Serve on sourdough bread with brine gherkins and raw red onion. And a shot of ice-cold vodka."

"Agree, it is wonderful. But why goose? Is it any better than beef?"

Bake a goose once a year just to have my own supply of this splendid food.