by G Lowe (Walsall, United Kingdom)

1 x 14lb goose with giblets
2 large onions
3 celery sticks
1 tbsp black peppercorns
2 bay leaves
1 oz unslated butter
1 3/4 oz fresh breadcrumbs
3 garlic cloves
2 tbsp fresh sage, chopped
1/4 tsp ground cloves
grated zest of 1 lemon
8 small dessert apples, cored
1 orange
1 tbsp plan flour

To make the stock – Put the giblets in a pan with 1 chopped onion, 2 chopped celery sticks, peppercorns and bay leaves. Add 1.2 liter cold water. Bring to boil and turn down to simmer uncovered very gently for 1 1/2 hrs or until reduced. Strain and refrigerate when cooled.

Chop the rest of the onion and celery and fry in butter until soft. Add breadcrumbs, sage, garlic and lemon zest. Pack into the apple cavities.

Trim any excess fat from the goose and set aside. Squeeze juice from orange and set aside.

Place the orange shells into the goose cavity. Put the goose in a roasting tin on a rack, breast side up. Season with flour salt and pepper and pat into the skin. Loosely cover the legs with foil to prevent drying out. Roast for 30 minutes.

Turn the heat down to 180 celsius and roast for another 1 1/2 hr.

Drain the fat, remove the rack and place the goose directly in the tin. Arrange the stuffed apples around the goose, and cook for another hour, or until cooked through. Rest in a warm place for 30 minutes prior to carving.

To make the gravy – pour the stock into the tin, add orange juice and season to taste. Stir well and simmer until reduced. Add a splash of white wine to deglaze if desired.