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What you need:

For the goose
1 x 5kg/11lb oven-ready goose
1 onion, peeled and quartered
3 bay leaves, plus extra for garnish
3 small red apples (such as Cox or Discovery), cut in half horizontally
sea salt flakes
freshly ground black pepper
For the stock
goose giblets
1 onion, chopped
2 carrots, chopped into 2cm/¾in pieces
1 celery stick, chopped into roughly 2cm/¾ pieces
2 bay leaves
small bunch fresh thyme
For the apple and sage stuffing
2 tbsp goose fat (reserved from cooking the goose)
2 onions, finely chopped
1 medium-sized cooking apple, peeled, cored and cut into quarters
1 tsp caster sugar
2 tbsp finely chopped fresh sage leaves, plus extra sage leave to garnish
1 goose liver (optional)
100g/3½oz fresh white breadcrumbs
500g/1lb 2oz good-quality sausage meat
For the cider gravy
2 heaped tbsp plain flour
300ml/10fl oz giblet stock (see above)
250ml/9fl oz dry cider

What you do:

Preheat the oven to 200C/400F/Gas mark 6.
Place the goose on a rack over a large sturdy roasting tin and prick with a skewer a few times down each side just below the wing. Season the goose well with salt and freshly ground black pepper.

Put the quartered onion and 3 bay leavers into the goose body cavity and cover the legs with folded triangles of foil. Roast the goose for one hour, then take it out of the oven and put on a board. Carefully drain the fat from the roasting tin into a large heatproof bowl.
Reduce the oven temperature to 180C/350F/Gas mark 4.

Cook the goose for another hour, removing the foil after 30 minutes so the legs can brown. (If your goose is very fatty, you may need to remove it from the oven and drain the fat one more time during the last hour of cooking.)

To test when the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear.
Remove the goose from the oven and transfer to a warmed serving platter. Cover loosely with foil and a couple of dry tea towels. Leave to rest for 25-30 minutes.

Increase the oven temperature to 220C/425F/Gas mark 7.

Meanwhile, for the stock and stuffing, separate the liver from the rest of the giblets. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Put in a small bowl, cover and chill until ready to use.

Put the rest of the giblets into a large saucepan. Add the onion, carrots, celery stick, bay leaves, thyme and seasoning. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat and simmer gently for 1¼ hours. Cover with a lid for the final 30 minutes. Strain through a sieve into a measuring jug.

For the stuffing: heat two tablespoons of the reserved fat in a large non-stick frying pan and fry the onions for five minutes, or until softened and lightly browned, stirring occasionally. Scatter the apple into the pan with the onion and sprinkle with the sugar. Cook for a further 3-4 minutes, or until lightly carameslised. Add the goose liver and fry for a further 1-2 minutes until browned. Place the mixture into a large bowl and set aside to cool.

Stir in the breadcrumbs, sausage meat and sage to the onions, apple and liver once cooked. Season with lots of salt and pepper and mix well. Grease a 20cm x 30cm/8in x 12in shallow baking tin with a little more of the reserved goose fat. Spoon the stuffing mixture into the tin and spread evenly. Cover and chill until ready to bake.

Place the eating apples alongside the stuffing balls. Brush the cut-side of each apple with a little more oil. Bake for 20 minutes, or until the stuffing is golden-brown and cooked through.

For the gravy: hold the roasting tin with a dry tea towel at one end, so all the cooking juices run to the corner. Remove as much of the goose fat as possible,
Place the roasting tin over a medium heat and stir in the flour until thoroughly combined. Slowly stir in the cider and the goose stock. Bring to the boil, stirring constantly and scraping up the sediment from the bottom of the pan. Pour into a saucepan and return to a simmer, stirring with a whisk to break up any floury lumps. Cook for 4-5 minutes, stirring occasionally then season with plenty of salt and pepper. Strain though a fine sieve into a warmed jug.

Remove the tea towel and foil from the goose. Place the apples around the goose and garnish with a few sage or bay leaves. Serve the stuffing and gravy with the goose at the table.

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What you need:

1 lb  beef top sirloin steak, cut into 1/2-inch cubes
1 tsp salt
1/2 tsp pepper
3 tsp canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tbsp cornstarch
2 tbsp cold water
Hot cooked rice,

What you do:

Sprinkle beef with salt and pepper. In a large non stick frying pan or wok coated with cooking spray, stir-fry beef in 2 tsp oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired.

Serve with hot cooked rice.

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What you need:

2 – 3 chicken fillet  breasts cut into large chunks
Kosher salt
2 tbsp extra-virgin olive oil
1 red pepper de-seeded & cut into chunks

1 orange pepper de -seeded & cut into chunks
8 medium shallots cut into wedges
20z / 55 g fresh sage, torn
4 fl oz /125 ml chicken broth
2 oz / 60 ml maple syrup
2 0z /60 ml apple cider vinegar

What to do :

Pat the chicken dry and season all over with salt.

Heat a large frying pan over high heat and add the olive oil. When the oil is hot,  add the diced chicken and stir occasionally  until cooked about 5  – 7 minutes.

Turn the chicken and add the peppers, shallots and sage to the frying pan.

Reduce the heat to medium high and cook until the chicken is thoroughly around 4 to 5 minutes. Transfer the chicken to a plate and continue to cook the peppers and shallots, stirring, until golden, about 2 more minutes.

In the meantime  make the glaze:

Mix the chicken broth, maple syrup, vinegar and 1/2 teaspoon salt in a small bowl.

Add the mixture to the frying pan with the peppers and shallots and boil until reduced by about three-quarters, 2 to 3 minutes. Return the chicken to the skillet, turning to coat, until cooked through, about 2 more minutes.

Serve hot.

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What you need:

5 tbsp dry white wine
2 tbsp cider vinegar
2 tbsp  shallots (diced)
1 sprig fresh thyme
1 bay leaf
5 tbsp double cream
150 g  / 5 oz  butter – chilled and cubed
3 tbsp chopped fresh chives

2 tsp fresh lemon juice
salt and freshly ground black pepper to taste
6  halibut fillets
2 tbsp olive oil
1 good knob  butter
4 tbsp fresh breadcrumbs
75g / 3 oz  blanched almonds ( grounded)
1 tbsp melted unsalted butter
1 egg, lightly beaten

What to do:

To make the sauce:

Using a small saucepan over medium heat, mix the wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Slowly stir in the cream, and simmer until liquid is reduced by half; decrease heat to low.

Stir in the  cubed  butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do NOT allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heat-proof bowl. Stir in the chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

Preheat oven on grill setting. Pat fillets dry and season with salt and pepper.

Heat the oil and 1 knob butter in a large frying pan over medium heat. Sauté halibut fillets for 2 to 3 minutes on each side, or until lightly browned and just cooked through. Transfer to a baking tray, and  allow to cool around 5 minutes.

In a small bowl, mix  together the breadcrumbs, almonds and 1 tbsp  melted butter. Brush the tops of the  fillets with egg, and spread with almond mixture.
Grill fillets for 1 or 2 minutes, (until browned) . To serve, place fillets on individual plates and spoon the sauce around it.

Serve immediately.

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