Galton Blackiston served up a tasty roast goose with mash potatoes, vegetables and gravy for the festive season on James Martin’s Saturday Morning.

The ingredients are: 1 goose, weighing about 5kg (11lb) dressed weight, 1 onion,, 1 carrot, a few fresh sage leaves (optional) and salt and pepper.

For the gravy: 25g goose fat, 1 medium onion, peeled and Chopped, 2 carrots, peeled and chopped, 1 large stick of celery, chopped, 2 cloves of garlic, peeled and chopped, 1 sprig of rosemary, 1 sprig of thyme, the giblets from the goose (gizzard, neck bone, chopped, heart and liver), 2 tbsp red wine vinegar, 1 tbsp soft brown sugar, 150ml (¾ pint) red wine, 900ml (2 pints) chicken stock, the giblets from the goose (gizzard, neck bone,chopped, heart and liver), 2 tbsp red wine vinegar, 1 tbsp soft brown sugar, 150ml (½ pint) red wine, 900ml (2 pints) chicken stock, 1 tsp redcurrant jelly , salt and pepper.

For the mash: 1kg large maris pipers.

To serve: Carrots, cooked with aniseed, Parsnips, roasted and Cabbage.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.