Roast goose with red cabbage

Geese are smart enough to be impossible to rear intensively so are always free range and consequently always expensive. I eat goose rather than turkey at Christmas because it is such a rare treat, whereas you can eat a turkey any time. Also, because the crisp skin is so delicious and there is comparatively little meat per kilo of goose there will be fewer leftovers to negotiate if people weren’t as hungry as you expected.

You will have giblets with the goose and very little to make