Allegra McEvedy came on Woman's Hour to show Emma Barnett who to cook the perfect Christmas roast goose with a herb stuffing. The recipe is taken from her book 'Big Table, Busy Kitchen'. Subscribe to ...

In the past, some very strange things were eaten around Christmas. At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "adorned." The flesh was painted with saffron ...

Goose has a long history as traditional Christmas fare, especially in Europe -- where, of course, they didn't have turkeys until such New World novelties began to catch on. Think back to Dickens' ...

1. Slice the potatoes into quarters and add to a saucepan, cover with water and bring to the boil over a high heat. Cook for ...

1. Preheat your oven to 200°C or gas mark 6. 2. Peel and chop all the potatoes, then put them into a large saucepan of water.

I assumed it was roast beef, for obvious reasons, but on closer inspection, it’s gotta be a ham or a roast goose. Food director Carla Lalli Music confirms the goose theories. Well that’s not gonna ...