Roast Goose with Potato Stuffing, Rose Geranium and Bramley Apple

THE excitement gathers, only ten days to Christmas.

Hopefully you got the opportunity to make a Christmas cake and a pudding and some mincemeat over the past few weeks. The base of Mrs Hanrahan’s Sauce and Brandy Butter can also be made now (these recipes are featured on the Irish Examiner website).

You’ll probably have opted for a turkey or a goose. Here is my favourite recipe for goose — a potato stuffing that is a fantastic match. The most dramatic improvement for a turkey, particularly if you can’t get your hands on a free-range bronze turkey, is to brine it. The way this simple procedure enhances the flavour is dramatic.