Christmas ON A PLATE

Roast goose

In A Christmas Carol, the Cratchit children go wild outside the bakery at the smell of sage and onion stuffing, and the whole family admire their goose’s flavour (and cheapness)

SERVES 8–10

1 goose, about 5–6kg (with giblets and neck)
1 onion, peeled
A few sprigs of sage or thyme

FOR THE STUFFING

2 large onions, finely chopped
3 tablespoons freshly chopped sage
200g stale breadcrumbs
A little salt and freshly ground black pepper
2 free-range eggs
A little hot stock

FOR THE GRAVY

Goose neck, chopped
Goose wings
1 carrot, roughly chopped
1 onion, roughly chopped
Giblets
2 bay leaves
6 peppercorns
1 tablespoon plain flour

TO SERVE

Potatoes and/or root vegetables, for roasting alongside the goose Unsweetened stewed apple

Preheat the oven to 400°F/200°C/Gas

6. Chop off the wings and keep for the stock. Pull out all the fat from inside the bird and cut off any extra visible fat. (Melt this fat gently in a saucepan, then strain it through a