Christmas essentials

Christmas essentials

Christmas is all about family and food, so you need to have a few tricks up your sleeve for the big day, which allow you to cook something which tastes good and doesn’t take all day to do. Here are a few quick and simple things to wow the family while you have time to enjoy the day. Merry Christmas!

THE GOOSE
2kg goose crow
3 litres chicken stock
salt

Method
Preheat oven to 220C/Gas8. Season the goose with salt. Cook for 45 mins until golden. Reduce oven to 180C/Gas4 and cook for a further 40 mins. Remove from the oven, cover with foil and leave to rest.

THE GRAVY
bones and roasting juices from your goose
3 litres chicken stock
salt
Method
Boil the goose bones with any juices left over from cooking. Add chicken stock, stir pass through a sieve. Reduce.

THE ROAST VEG
400g goose fat
20 baby carrots
20 baby parsnips
1 squash
20g polenta
For the roast veg dressing:
100g butter
2 tbsp whole grain mustard
2 tbsp honey
Method
Melt the goose fat in the tray you used to cook the goose. Preheat oven to 180C/Gas 4. Dust the baby carrots, baby parsnips and squash with polenta. Place in the tray and roast for 30 mins until golden and tender. To dress the roasted vegetables, melt 100g butter. Add mustard and honey and pour over the vegetables.

THE ROAST POTATOES
400g goose fat
15 Maris Piper potatoes
Method
Boil the potatoes in salted water until tender. Remove from the water and ruffle up in a colander. Preheat oven to 220C/Gas8.
Melt the goose fat in a heavy tray. Add the potatoes and roast for 1 hour.

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