Roast goose

Christmas Cake

Goose roasted with fresh fruit stuffing and forcemeat, Austrian stollen, mince pies and Christmas cake with home-made marzipan; all cooked from fresh, basic ingredients in Preston Park, Brighton by Terry for our little Christmas Day gathering.
The Château Pontet-Canet 2001 claret is one of the last from my Father’s cellar and was a great accompaniment to the roast goose.

We’ve had a wonderful time! Thank you Terry.

Mince Pies and Stollen

Claret, port and champagne