Are we really considering employing someone called 'Grandad Holy Ghost' as manager?

[Burney]

I'm doing goose this year as the cretinous in-laws only arrive for leftovers and ham on Boxing Day.

I'v chosen a Ray White recipe as the starting point. Legs in for 2 1/2 hours, breast for 1 hour. Sounds wonderful.

And bread stuffing cooked separately as only a mad man stuffs the bird itself. With goose stock made from the neck and innards, date, apple and cranberry. And home made foie gras chunks scattered around. All roast vegetables in goose fat.

I may never make turkey again.

I do the Raymond Blanc thing where you joint the goose (removing the wishbone, of course), roast just the crown and confit the legs and wings. It's very good.

Trouble is, this year I'll have to do a Turkey as well, as my stepsons profess to actually like the damn thing.