Ingredients (serves six)

For the stuffing:

2 oranges, peeled and chopped

110g/4oz fresh breadcrumbs

50g/2oz chestnuts, chopped

1 egg, beaten

Sage, chopped

Salt and pepper

1 young Canada goose 2.5-3.5kg/6-8lb, oven-ready

25g/1oz butter

1tbsp honey

150ml/1/4pt stock

150ml/1/4pt orange juice

To garnish:

Bunch of sage

Orange rings


1. Combine the stuffing ingredients and place in the goose body cavity. Truss the bird, spread the butter over the breast and legs and sprinkle with salt and pepper.

2. Place the bird in a roasting tin and cook at 180°C/350°F/Gas mark 4, allowing 20 minutes per 500g.

3. Brush the breast and legs with the honey and cook for a further 15 minutes. Transfer the goose to a serving dish and keep warm.

4. Add the stock and orange juice to the pan, bring to the boil and season to taste.

5. Decorate with the sage and orange rings, and serve with the usual Christmas treats.