Traditional roast Christmas goose with black pudding, sage & onion stuffing

To roast the goose

1. Prick goose all over with a kitchen fork
2. Rub with half the butter & season with salt & freshly ground black pepper
3. Place the goose in a preheated oven (190 degrees Celsius) on a cooking rack
4. Cook for 1 ½ hours basting with the goose fat.
5. Add the garlic cloves, apples, carrots & potatoes, cook for a further ½ hour.
6. Remove from the oven; remove the goose & the vegetables
7. Deglaze the pan with the chicken stock, add the chopped tarragon, whisk in the remaining butter to form a sauce.

To make the stuffing

1. In a hot pan sweat the onions in the butter till soft
2. Add the chopped black pudding, sausage & sage cook for 5 minutes
3. Add the egg & bread crumbs & stir to combine
4. Wrap up the stuffing mix in buttered aluminium foil
5. Bake in a preheated oven for thirty minutes

To serve

1. Carve the goose, place the carved goose, apples, carrots, potatoes & garlic cloves on a serving platter. Serve with the tarragon sauce & the black pudding stuffing.