• One of the great benefits of cooking a goose for Christmas is having great quantities of goose fat to roast your potatoes in for the next few weeks, and unlike a turkey, there’s unlikely to be a lot of left over meat that you need to conjure up recipes for into the New Year! With a goose there’s likely to be very little left over meat, but there will probably be enough to make a quick cassoulet. Just make sure you have a can of haricot beans in stock before Christmas and buy some sausages and bacon along with your goose.

    Ingredients – Serves 4 – increase quantities if you have lots of goose left over

    • 300g canned haricot beans, drained
    • 2 onions chopped
    • Remains of cooked goose cut into chunks
    • 4 Toulouse style sausages – pork sausages and a few cloves of garlic will do
    • 110g / 4oz ham or bacon joint – cold ham left overs cut into chunks will do, alternatively use a few rashers of cooked streaky bacon, preferably in chunks
    • 5 fl oz / 142 ml tomato puree or tomato sauce, or a 300g can of chopped tomatoes if that’s all you have
    • Goose fat
    • Salt and pepper
    • Breadcrumbs

    Method

    • Put the chopped onion into a casserole dish with a little fat from the goose; fry until soft and golden
    • Slice each sausage into three or four pieces; add to the casserole and seal
    • Add the goose chunks and the ham or bacon
    • Stir in the haricot beans
    • Add the tomato puree, tomato sauce, or chopped tomatoes and stir
    • Season well
    • If the mixture looks a little dry, add a few tablespoons of cold water until the mixture is almost covered
    • Sprinkle breadcrumbs on the top and then pour on a little melted goose fat
    • Bake in a moderate oven for about 30 – 40 minutes