This recipe should have been cooked on Christmas Day, but as I had a family dinner for nine we had turkey instead.
Planned to do this on New Years Eve, but ended up cooking it yesterday when we had friends for dinner.
Roast Goose with chickpeas, lemon and stuffing.
I have never cooked or in fact eaten goose before. This was delicious, very like the dark meat on a turkey which is my favourite. Was worried the meat might be dry as Mr Slater recommended a longer cooking time than other recipe books, but no - it was perfect.
The stuffing was lovely, enough to stuff the bird and some left to make into patties to serve alongside. A great success. 
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