Roast goose with sausage stuffing & baked apples

1. Preheat the oven to 180°C, gas mark 4. Fill the smaller neck cavity of the goose with the sausagemeat stuffing.

2. Secure the skin flap at the neck end with metal skewers. Weigh the goose and calculate the cooking time, allowing 35 minutes per kg, plus 10 minutes.

3. Place the stuffed goose on a metal rack over a large roasting tin. Roast for 45 minutes, pouring off excess fat (you can use 3tbsp of this to roast your potatoes). Return to the oven for the remaining cooking time, or until thoroughly cooked and the juices run clear, pouring off the excess fat regularly. Cover with foil and leave to rest for 15-30 minutes before carving.

4. About 1 hour before the end of cooking time, core the Cox’s apples through the bases, leaving the stalks intact. Stud each with 8-10 cloves. Place around the goose for the final hour. Serve the goose with the apples, garnished with bay leaves.