Charlie Hibbert’s Christmas goose dinner
by Charlie Hibbert

Ingredients

Fresh Meat

  • 1 goose, free-range and weighing approx. 5kg

Store Cupboard

  • 50g of sea salt flakes
  • 1 head of garlic, halved horizontally
  • 10 black peppercorns
  • 2l chicken stock
  • 3 anchovy fillets
  • 1 tbsp of capers
  • sea salt flakes
  • 150g of vacuum packed cooked chestnuts, roughly chopped
  • sea salt flakes
  • 3 sprigs of rosemary, leaves picked and chopped
  • 2 tbsp of redcurrant jelly, heaped
  • sea salt flakes

Fruit & Vegetables

  • 4 garlic cloves, peeled and crushed
  • 1 onion, peeled and roughly chopped
  • 3 carrots, roughly chopped
  • 3 sticks of celery, roughly chopped
  • 400g of Brussels sprouts, trimmed and halved
  • 1 lemon, juiced
  • 6 large potatoes, a variety such as King Edward or Maris Piper
  • 2 garlic cloves, peeled and grated
  • 1 large orange, zested and juiced
  • 300g of cranberries, fresh or frozen

Salad & Fresh Herbs

  • 1 bunch of thyme
  • 3 bay leaves
  • 1 bunch of parsley stalks
  • 1 bunch of thyme, small
  • 1 handful of parsley, chopped
  • 1 bunch of watercress, to serve (optional)

Dairy

  • 1 knob of unsalted butter, large
  • 135g of unsalted butter, plus extra for spreading
  • 1 knob of unsalted butter

Alcohol

  • 2 tbsp of vin santo, sweet sherry, Madeira or vermouth

Beverages

  • 2 tbsp of brandy

Spices & Dried Herbs

  • 3 sage leaves
  • freshly ground black pepper
  • freshly ground black pepper
  • freshly ground black pepper

Bakery

  • 4 slices of sourdough

Speciality Ingredients

  • cornichons, to serve (optional)

Delicatessen

  • 100g of pancetta, diced

Oils & Vinegars

  • 1 dash of olive oil
  • 1 tbsp of red wine vinegar
  • 1 tbsp of rapeseed oil
  • 1 dash of olive oil
  • 1 dash of red wine vinegar
Gold knife

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