ASDA part of the Wal-Mart family

• Asda Extra Special Fresh Free Range British Goose, about 4kg
• 2 small onions, 1 quartered and 1 finely chopped
• 1 stick celery, sliced
• 1 bay leaf
• Few sprigs fresh Asda parsley, plus 1tsp chopped
• Rind and juice of 1 large orange
• 50g butter
• 1tsp fresh Asda sage, chopped
• 25g fresh white breadcrumbs
• 50g hazelnuts, chopped
• 6 large Cox’s apples, cored
• 2tbsp plain flour
• 1tbsp redcurrant jelly
• 100ml red wine or port

1 Put the giblets in 1.5 litres cold water and bring to the boil, then skim off any scum. Add the quartered onion, celery, bay leaf, parsley sprigs and orange zest. Simmer for 90 minutes, then strain and cool.

2 Preheat oven to 190C/Gas 5. Prick goose breast with a fork. Put in a roasting tin, cover loosely with foil and roast for 1 hour. Remove foil, baste, pour off fat and reserve for roasting potatoes.

3 Cover again and cook for 45 minutes. Meanwhile, melt half the butter in a pan, and cook the chopped onion until soft, then stir in the chopped parsley, sage, breadcrumbs and hazelnuts. Cut a slit round the circumference of each apple, put in an ovenproof dish and fill with the stuffing. Dot apples with the remaining butter.

4 Baste the goose and pour off the fat. Cover the legs only with foil and roast for 45 minutes, along with the apples, then remove the fruit and keep warm.

5 Set aside the goose. Drain off the fat, reserving 1 tablespoon in the roasting tin. Stir in the flour and put the tin on the hob. Add 600ml giblet stock, wine or port and orange juice, and stir until the gravy simmers and thickens. Add the redcurrant jelly and simmer for 5 minutes.