This goose recipe is pretty simple, the zingy cherry sauce really livens up the tender goose flesh. This should serve between 6 and 10 people depending on the size of the bird. Leave out the cinnamon if you’re serving this to people who don’t like spice.

Ingredient List:
1 goose, 4.5kg
Sea salt
1 onion
Bunch of rosemary
Few knobs of butter
3 shallots
50g sour red cherries, dried
½ bottle red wine
250ml chicken stock
3 tbsp. redcurrant jelly
1 cinnamon stick

Directions:
1) Heat the oven to 220C. Prick the goose all over with a fork and then put the onion and rosemary into the cavity. Season with the salt. Tie up the cavities with string.

2) Put the goose into a baking tray and then cook it for half an hour before turning the heat down to 180C. Cook for a further two hours or until the juices run clear. Rest for half an hour before serving.

3) Whilst the goose is cooking, finely chop the shallots and sauté them in some butter until soft. Add the cherries, wine, chicken stock and cinnamon stick. Cook everything together until syrupy and sticky, about 15 minutes, and then stir in the redcurrant jelly.

4) Finish the sauce by whisking in another knob of butter until the sauce is glossy.

Source: Goose Recipes.

Delicious Chinese-style meatballs are cooked and then served with a simple sauce made from the cooking liquor. Serve with some fluffy boiled rice for a tasty meal.

Ingredients List:
350g minced pork
3 spring onions
1 small piece of ginger
100g corn-flour
2 eggs
Salt and pepper
Soy sauce
Chicken stock, as needed
Olive oil

Method of Preparation:
1) Grate or finely chop the ginger. Chop the spring onions as finely as you can.

2) In a large bowl, combine the minced pork, spring onions, ginger, eggs, dash of soy sauce, salt and pepper and all of the corn-flour bar one tbsp. Set that tbsp. to one side for later.

3) Mix together the mixture with your hands and then fashion meatballs from it.

4) Heat a bit of olive oil in a pan and then cook the meatballs until golden brown on all sides. Remove them from the pan and drain the oil.

5) Put the meatballs back into the pan and then cover them with chicken stock – just enough to cover the meatballs, no more. Simmer them for 15 minutes.

6) Mix the remaining corn-flour with a bit of water and add it to the stock. Remove the meatballs and then cook the stock for a little bit longer, until it thickens into a sauce.

7) Serve the sauce over the meatballs.

Source: Meatball Recipes.

Use fresh blueberries when they’re in season for this refreshing summer salad. Serve it along any grilled entrée.

Ingredients:
2 cucumbers, cubed
1 green apple, cored, cubed
½ cup fresh blueberries
½ cup loosely packed fresh mint
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon light honey
¼ teaspoon sea salt

Directions:
1) Combine cucumbers, apple, blueberries, and mint in a medium bowl.

2) Whisk together vinegar, oil, honey, and salt in a small bowl. Pour over cucumber mixture; toss gently to coat. Serve immediately or chilled.

Source: Cucumber Recipe.

Such an unusual dessert, but so very delicious! This spin off of a traditional chilled berry cream pie replaces the typical graham crust with a sweet pretzel crust. It’s a keeper.

Ingredients List:
2 cups finely crushed pretzels
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 (8-ounce) package cream cheese, softened
¾ cup white sugar
1 ½ cups whipped cream or prepared whipped topping
2 (3-ounce) packages raspberry gelatin
2 cups boiling water
4 cups raspberries

Directions:
1) Preheat oven to 425F.

2) Combine pretzels, butter, and brown sugar in a large bowl; stir to mix well. Press into a 9-inch pie plate. Bake until golden and slightly firm, about 10 minutes. Remove and cool completely.

3) Beat cream cheese and sugar together until smooth. Gently fold in whipped cream. Spread mixture into cooled pie crust. Set aside.

4) Whisk together gelatin and water in a small bowl; stir until dissolved. Refrigerate until slightly thickened, about 1 hour.

5) Arrange raspberries evenly over whipped cream filling in pie. Pour gelatin mixture over. Chill until completely set, about 2 hours. Slice and serve cold.

Source: Pretzels Recipe.

This is the perfect stuffing for chicken breasts and pork loins, but it’s also delicious in turkey as a smoky alternative to sage and onion stuffing.

Ingredients:
250g thick cut bacon
250g chestnut mushrooms
350g breadcrumbs
Dash of olive oil
1 red onion
1 white onion
10-12 fresh mint leaves
Handful of fresh parsley
120g butter
Salt and pepper

Directions:
Finely slice the bacon, getting rid of the rind if there is any.

Heat a little bit of olive oil in a pan and fry the bacon until lightly browned and crispy. Remove the bacon from the pan and drain it on a bit of kitchen paper.

Roughly chop the mushrooms into quarters and fry them in the same pan as the bacon, again, until browned and crispy. Remove the mushrooms from the pan.

Finely slice both onions.

Melt the butter in the pan and stir to combine with the bacon fat.

Add the onions to the pan and cook until soft and translucent. Add the mushrooms and bacon back into the pan, then stir in the breadcrumbs.

Finely chop the mint and parsley and sprinkle into the mixture. Season well with salt and pepper.

If using the stuffing in meat, it needs to be put into the poultry or meat for the last 30 minutes of cooking. If cooking separately in the oven, it needs 35-40 minutes in a greased, lined loaf tin at 200C.

Source: Stuffing Recipes.

This is a deliciously moist carrot cake that’s chock-full of fruit and coconut. It’s full of flavour and is great with a cup of tea in the afternoons as a sugary pick-me-up. It’s incredibly easy to make, too.

Ingredients:
315g plain flour
300g caster sugar
225g grated carrots
150ml vegetable oil
3 medium bananas
1 tin of crushed pineapple
3 eggs
85g walnuts
80g sultanas
25g desiccated coconut
1 tsp. cinnamon
1 tsp. baking powder

Directions:
1. Preheat the oven to 180C/gas mark 4 and grease and line a cake tin.

2. Tip all of the ingredients into a large bowl and mix well. It doesn’t really matter which order you put them in as long as they’re mixed well.

3. Put the mixture into the cake tin.

4. Cook for 45 minutes. Once cooked, leave to cool before serving.

Source: Carrot Cake Recipe.

Never had butterscotch pudding before? It’s thick and silky like a mousse recipe, but with lots more caramelized, buttery flavor. Simply put, it’s delicious.

Ingredient List:
1/2 cup packed dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup whole milk
1/2 cup heavy cream
1 tablespoon brandy
2 tablespoons unsalted butter, diced
1 teaspoon vanilla extract

Directions:
1) Combine sugar, cornstarch, and salt in a medium pot. Add milk, cream, and brandy; whisk well to mix. Bring to a boil over medium heat, whisking to prevent clumps; simmer 1 minute, whisking.

2) Remove mixture from heat; add butter and vanilla; whisk well to mix. Pour into serving bowl and chill 2 hours.

Source: Butterscotch Recipe.

A beautiful pâté that tastes as good as it looks. Serve with warm granary bread, lightly buttered.

Ingredients:
250g of smoked mackerel
6 tbsp. of fromage frais
3 tbsp. of chopped parsley
2 tsp. of green peppercorns
Grated zest of one lemon
Olive oil
Salt and pepper, to season

Method of Preparation:
1. Flake the mackerel into a blender, getting rid of any bones.

2. Add the peppercorns to the mackerel along with the lemon zest.

3. Add the fromage frais and blitz quickly to form a coarsely textured pâté.

4. Turn the pâté out onto a plate and shape into a small ball.

5. Get a small bowl. Lightly oil the inside of the bowl, sprinkling the parsley over the oil and shaking until the parsley is covering the bowl evenly.

6. Put the pâté into the bowl, pressing down lightly.

7. Turn the pâté out onto a plate. Cover with cling film and put into the fridge for around an hour before serving.

See also: Pâté Recipe.

A tasty, zingy dish that’s full of flavour, and pretty good for you, too. Try shredded chicken in place of the beef if you don’t like red meat.

Ingredients List:
110g of rice noodles
170g sirloin steak
170g cabbage
1 large onion
3 spring onions
1 hard-boiled egg
1 garlic clove
Juice of one lime
3 tbsp. soy sauce
1 tsp. fish sauce
1 tsp. chilli sauce
1 handful coriander
Olive oil
Pinch of black pepper

Directions:
1) Soak the noodles in a bowl of warm water for five minutes to rehydrate, then drain and set to one side.

2) Prepare the food. Finely chop the onion into slices. Finely chop the spring onions. Chop the steak into 1cm thick pieces. Finely slice the cabbage. Slice the egg. Mince the garlic clove.

3) Heat the oil in a wok.

4) Add the garlic, large white onion and steak to the wok and stir fry for a couple of minutes until the meat is browned.

5) Add the noodles and cook for 2 minutes, then add the cabbage and stir together.

6) Add the black pepper, soy sauce, fish sauce and chilli sauce to the work and stir well. Cook out for a few minutes then add the lime juice.

7) Serve on a large plate with the spring onions, egg and coriander sprinkled over the top.

Source: Noodle Recipes.

This is an incredibly quick, easy recipe that makes delicious toffee perfect for giving as a gift. You can substitute the almonds for chopped hazelnuts if you prefer.

Ingredients:
250g caster sugar
225g butter
175g plain chopped chocolate
4 tbsp. chopped almonds
2 tbsp. water

Directions:
1. Butter a swiss roll tin.

2. In a heavy bottomed saucepan, melt the butter.

3. Stir in the sugar and water and bring the mixture to the boil.

4. Add the almonds and mix in well.

5. Cook, stirring all the while until the almonds are toasted and the mixture is golden in colour.

6. Remove this from the heat and pour into the prepared tin.

7. Break the chocolate over the top and when melted, spread out with a palette knife and leave to set.

8. Once completely cooled, break into pieces and serve.

Source: Toffee Recipes.