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Latest features My Week in Food - Goose, gingerbread and homemade mincemeat

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Date Published:
06/12/2007

Christmas lunch is a tasty affair at Beverley Glock's house, she's even made sprouts yummy

Spruced goose

This year we’re having goose for Christmas lunch and it’s all down to my 8 year old daughter. I am ashamed to admit that I’ve never eaten goose, I’ve been chased by them but never eaten one.

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It all started in the butcher's. I was about to order a lovely bronze 'happy' turkey when my daughter declared; 'not turkey, I hate turkey'. 'Yes, I know' I replied, 'but we only have it once a year and you can have a drumstick' – hah, the ultimate negotiating point!

'Don’t care, don’t like turkey…can we have that instead?' she asked pointing at a photo of lovely white geese. She didn't realize it was a goose until the butcher told her. Completely unfazed, she declared that that was what she wanted for Christmas lunch. Unfortunately she's probably not going to be the one cooking it.

The secret to yummy sprouts

On the subject of Christmas lunch, I have to mention sprouts. People either love them (me) or hate them (my husband), a bit like marmite. I think their bad reputation originated from school dinners when they were cooked to within an inch of their life and that horrible smell permeated the entire building. It's enough to put anyone off. Sprouts taste nice, honest. Just don't boil them, if you over-cook them they become slimy and release sulphur, hence the horrid smell. Much better to slice them thinly and have them raw in a salad or stir-fry them with a little soy sauce and some garlic and red onion or more traditionally with chestnuts and bacon, you’ll never believe they are the same vegetable you disliked intensely at school.

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