I know, it's 2015 now, Christmas is behind us. But I was so delighted with our Christmas dinner I wanted to show the world.
We had a beautiful goose crown from Turner & George, which we simply seasoned and roasted - goose is fatty enough that it doesn't need much extra done to it, and the way the crown was cut it sat up on its bones and didn't need to be on a rack to stay out of the rendered fat.
We kept the accompaniments few and simple but delicious - a celeriac and potato gratin and Diana Henry's stunning persimmon, chicory and hazelnut salad. We omitted the cheese from the salad - with the rich meat and gratin we didn't need the extra fat or salt.
It was celebratory and festive but at the end of the meal we didn't feel ridiculously bloated. We didn't have a dessert - I'd bought some figs stuffed with chocolate truffle and coated in chocolate, but they lived to see another day too.
I stripped the remaining meat off the goose and used it in a hearty bean soup, along with a smoked pork shank and some vegetables. That saw us through a couple of meals, getting thicker and richer each time we boiled it up. As we went from very mild weather on Christmas Day into a hard frost that lasted through to New Year's Day, it was very welcome. The rest of the goose carcase joined some chicken wings, duck giblets and veg to make a nice poultry stock, most of which is now in the freezer.