Christmas Roast Goose with Apple & Sage Stuffing, Roast Potatoes & Cider Gravy

Heat the oven to 180°C (160°C fan). Remove the goose’s packaging and any giblet bag from the cavity. Check its weight and the cooking instructions supplied. Remove any loose pieces of fat from inside the cavity and pat the skin thoroughly dry with kitchen paper. Do not wash raw poultry.

Prick the fatty skin around the thighs and lower breast with the tip of a clean skewer, taking care not to pierce the meat underneath. Rub the outside with the salt and ¼ tsp Coarse Ground Pepper. Leave the cavity unstuffed. Place the goose breast-side up on a rack in a deep metal roasting tin and pour the 250ml water into the tin beneath it.

Cover loosely with foil and roast according to the instructions supplied. As a general guide at this temperature, allow approximately 30 minutes per kilogram—around 2 hours 30 minutes for the example 5kg bird. Every 40–45 minutes, carefully remove the tin to a stable, heatproof surface and use a baster or metal ladle to remove excess fat into a heatproof container. Leave the darker cooking juices behind. Remove the foil for the final 30 minutes so the skin can brown.

Meanwhile, melt 20g butter in a frying pan over a medium-low heat. Add the finely chopped onion and cook for 8–10 minutes until softened. Stir in the diced apple and cook for another 3–4 minutes. Transfer to a shallow bowl and allow to cool. Mix with the Sausage Meat Stuffing Mix and Sage. Grease a shallow baking dish, approximately 20 × 20cm, with 5g butter, then press in the mixture, keeping it no deeper than 3cm. Cover and refrigerate until needed.

Approximately 50 minutes before the goose is expected to finish, put the potatoes into a saucepan of cold, lightly salted water. Bring to the boil, then simmer for 8–10 minutes until the edges soften. Drain, leave to steam-dry for 5 minutes, then shake gently in the pan to roughen the edges.

Put 4 tbsp Goose Fat into a separate metal roasting tray and heat in the oven for 5 minutes. You can use clear rendered fat collected from the goose instead, avoiding any watery cooking juices. Carefully add the potatoes, turn to coat and season lightly. Spread in a single layer and roast on a shelf below the goose for its final 20–25 minutes.

Start checking the goose about 20 minutes before its estimated finishing time. Insert a clean food thermometer into the thickest part of each breast and thigh, avoiding the bones. Each area should reach at least 75°C for 30 seconds. Continue roasting if necessary. Once cooked, carefully transfer the goose to a warm platter, cover loosely with foil and rest for approximately 40–45 minutes while the accompaniments finish.

Increase the oven to 220°C (200°C fan). Turn the potatoes and return them to the oven with the uncovered stuffing dish. Cook for approximately 35–45 minutes, until the potatoes are crisp and golden and the stuffing is browned and cooked through. Check that the centre of the stuffing reaches 75°C for 30 seconds. If including Pigs in Blankets, roast them on a separate small tray for approximately 30–35 minutes, turning once and following the pack instructions. Check the centre of the thickest sausage reaches the same temperature.

While the trimmings cook, heat the remaining 1 tbsp Goose Fat in a saucepan. Add the sliced onion and cook over a medium-low heat for 10–12 minutes until softened and lightly golden. Stir in the Thyme, then pour in the cider or additional stock. Simmer for 6–8 minutes until reduced by roughly half.

Remove the remaining excess fat from the goose roasting tin, reserving the darker cooking juices. Add the 250ml Chicken Stock and scrape up the browned juices with a wooden spoon. Strain into the saucepan of onions, stir in the Chicken Gravy and simmer for 8–10 minutes until piping hot and lightly thickened. Add any juices collected beneath the resting goose and return to a simmer. Season with the remaining pepper and taste before adding salt.

Shortly before serving, steam or boil the shredded cabbage for 5–7 minutes until tender. Drain thoroughly and toss with the remaining 25g butter. Check the seasoning. Let the stuffing stand for 5 minutes before cutting into six portions.

Remove the goose’s legs at the joints, then carve the breast meat across the grain. Divide the breast and leg meat between six plates and serve with the apple-and-sage stuffing, roast potatoes, buttery cabbage and pigs in blankets, if using. Bring the cider gravy to the table in a warmed jug, serving it alongside the goose to preserve the crisp skin.