The guide to goose

Goose gravy
If your goose came with giblets (it certainly should have done), put them in a small saucepan with 570ml water, a whole onion (leave the onion unpeeled if you want it to impart some of its colour), a peeled carrot, peppercorns and a bay leaf and simmer for at least an hour to make stock. When the goose is cooked and the pan drained of fat, deglaze it by tossing in a small wineglass of white wine or a slosh of brandy and scraping up the juices over a low flame. Then add enough stock to make a jugful of gravy.

Sauce for the goose
Goose pairs splendidly with fruit, so for a sauce that both cuts and complements its richness, soak 225g pitted prunes in apple juice or cider, and peel, core and chop the same amount of cooking apple - about one very large Bramley. When the prunes are soft, simmer them in the liquid until pulpy, then mash them down with a fork. Melt a knob of butter or goose fat in a saucepan, and gently soften a finely chopped small onion. Add the apple and cook until soft, then throw in the prunes, 2 tbsp sugar and as much of the prune cooking liquid as will make a chutney-thick sauce.

To serve
Serve with potatoes roasted in the goose fat, broccoli cooked till still slightly crisp, or some slow-cooked spicy red cabbage.

Chances are, after a feast this good, you'll never go back to turkey.

Roast Goose with Chestnuts and Sausage