Stuff and roast a goose for your festival table

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You'll need:

For the goose:

- 2 peeled oranges
- 2 apples
- 4 roughly chopped onions
- 7 oz dried cranberries
- 2 tbsp thyme
- 1 goose
- 3 tbsp salt
- 1 tsp pepper
- 20 fl oz vegetable stock

For the Brussels sprouts:

- 14 oz Brussels sprouts
- 3.5 oz bacon, diced
- 3 tbsp honey
- 1 tsp thyme
- 1 tsp rosemary
- ½ tsp salt
- 1 chopped garlic clove
- 1 fl oz balsamic vinegar
- 3 tbsp olive oil

In addition:

- 1¾ lbs cooked potatoes
- 2 oz butter in cubes
- 2 tbsp chopped parsley

Here's how:

1. Cut the apples and oranges into small pieces. Mix them in a bowl with the onions, the dried cranberries and the thyme. If you are using fresh thyme, you can use a herb stripper to remove the leaves from the stem quickly and easily.

2. Put the goose in a large roasting pan and stuff it with the filling. Sprinkle salt and pepper over the skin and rub the spices in evenly using your hands. Fill the roasting pan with the vegetable stock before you cook the goose in a convection oven at 360°F for two to three hours.

3. Put the sprouts together with the bacon on a baking tray. Mix the honey with the thyme, rosemary, salt, garlic and balsamic vinegar and then pour the marinade onto the sprouts. Now, pour on the olive oil and thoroughly mix the sprouts and the marinade. Roast for 10 minutes in a convection oven at 360°F. For the sake of simplicity, you can put the sprouts and bacon in with the goose shortly before the end of its stint in the oven.

4. Finally, shortly before serving, mix the warm potatoes carefully with the butter and the parsley.

You can also find the full instructions on our website: http://www.scrumdiddlyumptious.com/christmas-goose/