Roast Goose with Chestnuts and Sausages

2. Wipe the bird inside and out and pull away any excess fat inside. Push the sausagemeat or stuffing into the neck end and neaten, securing the end with cocktail sticks. Prick the surface and set the bird on a rack on a roasting tin.

3. Cook in the centre of the oven for the calculated time, basting once or twice and taking some of the fat away. Half an hour before the bird is ready, prepare the roasted apples. Core them and cut through in a zigzag patter. Brush with goose fat, arrange in a roasting tin and place in the oven.

4. When ready, remove the bird and leave to rest for 10 minutes. Meanwhile, put a little goose fat in a pan over medium heat. Fry the sausages for 7-8 minutes until cooked through. Add the chestnuts, stir until warmed and arrange around the bird in a serving dish with the roasted apples.

5. Serve with Celery Sauce and Rich Ruby Gravy