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Ingredients

• 1 goose, about 5kg
• 2 large bramley apples
• 2 sprigs thyme
• 2 sprigs rosemary

• 1 red cabbage, core removed, sinely sliced
• 250 ml red wine
• 5 cm cinnamon sticks
• demerara sugar, to taste
• 1-2 tbsp runny honey
• 2 tbsp redcurrant jelly
• 1 pinches fennel seeds
• 2 cloves
• 1 dash red wine vinegar, optional

• 1 celeriac
• 1 bramley apple
• 30-40 g butter
• 1 vanilla pod, split lengthways, seeds scraped

Description

Served With A Silky Celeriac And Apple Purée, Paul Merrett's Apple-stuffed Goose Is Delicious For Christmas

UK TV