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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:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

3 tbsp olive oil, divided
4 medium red beets ( beetroots), peeled, stems reserved
4 medium yellow beets, peeled, stems reserved
1 tsp salt
1/2 tsp ground black pepper
1 tbsp finely chopped shallots
Greens from 8 beets, washed and coarsely chopped
Citronette for drizzling
4 tbsp chopped walnuts (optional)

What you do:

Preheat the oven to 220C / 425F / gas mark 7

Toss the peeled beets and reserved stems in 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 tsp ground black pepper and arrange them in a single layer on a large baking sheet. Roast the beets for 40 to 45 mins, until they are caramelized and tender.

While the beets are roasting, heat the remaining tbsp of olive oil in a medium saucepan over medium heat. Sauté the chopped shallots for 5 mins, until they are tender. Add the beet greens to the hot oil and shallots and sauté them for 3 to 5 mins, until they are just cooked through and wilted. Transfer the greens and shallots to a large serving bowl.

Quarter or slice the roasted beets and place them in the serving bowl. Drizzle the beet salad with citronette or blood orange vinaigrette and toss it gently. Divide the salad into four portions and sprinkle 1 tablespoon of chopped walnuts onto each serving. Drizzle with additional citronette, if desired.

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What you need:

8 ounces haddock or halibut fillets, cut into 1 1/2″ cubes

3 1/2 tbsp olive oil  (divided)
4 garlic cloves, sliced or crushed
4 anchovy fillets packed in oil, drained
1/4 tsp crushed red pepper flakes
1 large  tin whole peeled tomatoes &  their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 tsp kosher salt plus more
1/4 tsp freshly ground black pepper plus more
1lb  new potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
1/4 cup halved caper berries or 1 tbsp drained capers, rinsed
1 tbsp chopped  parsley

What you do:

pre heat the oven to 220 C / 425 F / gas mark 7

Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in the olives; simmer for 5 minutes. Season with salt and pepper.

Arrange the shelves  in the upper & lower thirds of the oven.  Wrap an oven shelf in grease proofed paper.

Toss 1 tbsp of  oil, potatoes, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl to coat. Spread in a single layer on prepared oven shelf . Roast on top  of the oven shelf  for 18 minutes. Keep in oven.

Place fish in an large glass oven proof  dish. Drizzle with the remaining 1/2 tbsp oil and season with salt and pepper. Place on bottom oven rack and roast with  the potatoes until fish is just opaque in centre & the potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.

Place the potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over the top &  garnish with caper berries and parsley.

Serve hot .

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What you need:

1 leg of lamb
2 tablespoons of olive oil
3 garlic cloves, sliced
6-8 sprigs of rosemary
salt and freshly ground black pepper to taste

What to do:
Preheat the oven to 200C / 400 F / gas mark 6

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination with lamb.

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

Place the lamb in a large baking tin

Roast the lamb in the oven for about 1 hour or maybe a bit longer if you prefer it a little more well done.

Around every 20 minutes baste the lamb with the juices which develop at the bottom of the baking tin.

Remove from the oven, cover and allow to rest  before carving.

 

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What you need:

1.2kg-piece beef scotch fillet
2 tbs olive oil
1 tbs chopped fresh thyme

1tbs chopped fresh basil
1 tbs chopped fresh rosemary
2 tsp dried oregano leaves
2 tsp cracked black pepper

What to do:

Pre heat the oven at 180C / 350F / gas mark 4

In a small bowl, mix together the  rosemary,  oregano , basil, & thyme and  black pepper and rub over the  beef.

Place with fat side up on a wire rack in a roasting tin.

Bake uncovered  for 3 – 3 1/2 hours ( or  less if you like it medium rare)

Let the  roast beef  stand for 10-15 minutes before slicing.

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What you need :

18lb turkey
4 oz / 115 g of softened butter
8 cups of prepared stuffing

What to do:

Preheat the oven at 180C /350F / gas mark 4
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter. Cover with foil.
Place turkey in the oven, Baste all over every 30 minutes with the juices on the bottom of the pan.
Remove aluminum foil after 2 1/2 hours, and continue cooking for around 3 1/2 to 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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What you need :

1 1/2 lb / 700 g potatoes.
5 oz / 150 g Goose fat.

What to do:

preheat the oven to 200C / 400F /gas mark 6.
Peel the potatoes & put in a saucepan of water, and cook for 15 /20 mins or until soft. Drain well, put back into saucepan and shake slightly to soften the edges ready for crisping up.
Meanwhile , put all the goose fat into a large roasting tin and put in the oven until smoking hot. Remove from the oven and carefully pour in the potatoes. Return to the oven and cook for around 40 mins, turning them twice during the roasting period.

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You will need :

1 x leg of pork, approx 2 kg – 2,5 kg
salt to taste
olive oil for rubbing
apple sauce for serving

What to do:

Preheat the oven to 180ºC. Pat the leg of pork dry with kitchen paper.
Brush the skin with olive oil, then sprinkle on the salt. This will make the crackling. Place open on a wire rack in an oven-roasting tin.
Roast the leg for the required amount of time. Calculate as follows: for every 500 g, roast it for 30 minutes. At the end, add on 15 – 20 more minutes. The skin on top should be golden brown and crisp. You can use the oven grill for a little while to help this process. (make sure it doesn’t burn).

When done, remove pork from oven and leave in a warm place to “rest” for 8 – 10 minutes. This “settles” the juices. Carve thinly against the grain.
Serve with gravy, roast potatoes, vegetables and apple sauce.

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