Instructions: Prick the goose all over with a fork or a skewer.

Remove any excess fat from the inside of the bird. Rub the skin with salt.

If the goose has its giblets, remove and wash the liver and dice it.

Melt the butter in a frying pan and cook the onion until softened, but not brown. Add the chopped liver and cook for a further 2 to 3 minutes.

Stir in the port until bubbling then add the breadcrumbs, sage, salt and pepper. Mix well.

Use the stuffing to stuff the gooses neck. Tie the bird and weigh it, and stand it on the rack in the roasting tin the large one will probably be needed.

Roast on the second set of runners from the top of the roasting oven for 15 minutes per 450g plus 15 minutes, basting occasionally to allow a crisp skin to form. About 30 minutes before the end of cooking, drain the fat, core the apples and cut into quarters.

Add to the roasting tin with the wine. Return to the oven.

Serve the goose with the apples and juices.

Goose is not always readily available, so give your butcher an order in advance. Serve with apples to give a fresh flavour.

Serves 8

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