• Preheat the oven to 200C/400F/Gas6
• Bake the onions in the oven in their skins for about 40 minutes then roughly peel and chop them.
• Cube the bread - enough to fill the cavity of the bird. Soak it in milk for a few minutes then squeeze it and mix with the chopped onions, sage, nutmeg, salt, and pepper.
• Stuff the cavity of the goose with your stuffing mixture, and then sew the opening to close it and truss the bird (wrap with string to keep its shape whilst cooking).
• Turn the oven up to 230C/450F/Gas 8
• Smear the goose with butter and season with salt and pepper.
• Place the goose in a roasting tin and into the preheated oven.
• After about 15 minutes, add a few tablespoons of water to the roasting tin and lower the heat to 180C/350F/Gas4 and cook for about 2 ½ hours.
• At intervals skim off the fat with a spoon.

While Your Goose Is Cooking

• Peel and slice the apples and simmer in a covered pan over low heat for about 20 minutes when you will have a lovely unsweetened apple puree. (You can take a few slices of apple out before they loose their shape, to decorate your bird.)
• When your goose is cooked, remove it from the oven and set aside for about half an hour before carving it.
• Your roast goose recipe is really special and you can serve it with the apple puree served separately along with your favorite vegetables.
• Some good accompaniments are steamed potatoes or if you prefer, Pommes Dauphine is a great way to serve your potatoes if you have the time.