This year, we were joined by my sister, her husband and family for a few days, to enjoy a pre-Christmas, Christmas meal together. This year, we cooked a goose, which proved to be exceptionally popular this year in the UK. Our organically reared goose was supplied by Iain and the boys at Stock’s Farm who run the butchers stall at the Stoke Newington Farmers Market. The goose was cooked with a Dried Apricot and Orange Stuffing and served with Roast Potatoes; Honey Roasted Carrots and Swedes; Red Cabbage with Apple and Sultanas and Brussel Sprouts with Toasted Walnuts.
