Ingredients

25g/1oz softened butter

1 young greylag goose, oven-ready, approximately 1.8kg/4lb

Salt and pepper

450g/1lb haggis

150ml/1/4pt orange juice

Rowanberry jelly

Orange rings for garnish

Method

1. Spread the softened butter on the goose breast and sprinkle with salt and pepper. 2. Place the haggis inside the goose. Fix the legs to the parson’s nose with string. 3. Place the bird breast side down in a roasting tin and pour over the orange juice. Cook in a pre-heated oven at 180°C/350°F/gas mark 4 for one hour. 4. Turn the bird on to its back and baste with the juices. Cook for another hour. Remove the goose and keep hot. Add the rowanberry jelly to the pan juices and season with salt and pepper to make a gravy. 5. Carefully remove the haggis from the goose, cut into slices and carve the goose. Garnish with orange rings and serve with mashed potatoes, parsnips and rowanberry jelly.