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Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Gordon's Christmas roast goose

goose

lemons

limes

tsp Chinese five-spice powder

parsley

browning,

tbsp clear honey

thyme leaves

Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

If you want to give the bird a nice golden skin, brown in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> (or a heavy-based <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Passion fruit curd

passion fruitpulp, passion fruits

eggs

butter, diced

golden caster sugar

tbsp cornflour

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

Looking for a better burger? Ground mushrooms add the most incredible texture &amp; flavor to a traditional patty. Grill up an Ultimate Umami Burger tonight!

Ultimate Umami Burger

ground beef

mushrooms (we used crimini)

tbsp everything bagel seasoning

garlic

FOR THE SAUCE:

C Chili sauce

C Gojuchang paste

C brown sugar

garlic powder

onion

Start by chopping mushrooms (by hand or in a food processor) until they resemble the size of rice.

Pour mushroom mix over ground beef along with chopped garlic and bagel seasoning. Mix together, trying to work beef as little as possible.

Divide mixture into 4 equal portions and set in refrigerator until ready to cook.

To make the sauce, simply combine all ingredients in small saucepan and cook over medium low heat for 10-15 minutes and then allow to cool.

The burgers can be cooked either in skillet, on the stove, or on a char-grill.

Cook burgers for 4-5 minutes on one side and flip burger and cook an additional 4-5 minutes. Remove from heat and allow burger to rest for 2-3 minutes.

To build the burger place some of the sauce on the bottom of the bun, add your burger and your favorite toppings and enjoy.

Burgers are also a staple in our household. My boys love a good beef burger, although we have tried to find some veggie alternatives (like beyond beef) they aren't quite the same! I love the idea of adding mushrooms to the mince, along with that sauce I can see why this burger is a hit!

Healthy Mac and Cheese in one pot in 15 minutes. Creamy, cheesy and flavorful and as healthy as it gets. No weird ingredients because life is short, friends.

Healthy Mac and Cheese {One Pot - 15 Minutes}

whole wheat elbow macaroni (uncooked)

broth

milk

butter

mustard (condiment)

salt

black pepper (to taste)

marble or cheddar cheese (shredded)

Parmesan cheese (shredded)

In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.

Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.

Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That's it.

Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!

Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

https://content.jwplatform.com/videos/YBwFfC2J.mp4

Healthy Mac and Cheese

Our lower-fat recipe hits the spot with its authentic taste. No butter here, just butternut pumpkin, plus skinny yoghurt for creaminess.

Better-for-you butter chicken

grapeseed oil

brown onion, finely chopped

garlic cloves, crushed

ginger, peeled, grated

cinnamon

tsp garam masala

tsp coriander

tsp smoked paprika

tsp cumin

tsp turmeric

tsp dried chilli flakes

butternut pumpkin, peeled,

milliliters (2 cups) Massel salt reduced chicken style liquid stock

(1/4 cup) tomato paste

chicken breast fillets,

milliliters (1/2 cup) low-fat Greek yoghurt

tsp cornflour

basmati rice, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Lentil and eggplant bolognaise

½ medium Brown onions, peeled and diced

Garlic,

½ Red capsicums, sliced

Eggplant,

Courgette,

Lentils, approx 390 grams, drained and rinsed (Main)

Tomatoes,

splash Red wine

Tbsp Tomato paste

basil

oregano

g Spaghetti, cooked until al dente (Main)

Parmesan cheese,

Olive

In a large saucepan or high-sided frying pan, heat 2 tbsp of oil on a medium heat. Saute the onion for a few minutes until soft.

Add the garlic and stir through, continue cooking. Add the eggplant, courgette and capsicum and increase the heat slightly. Cook for a few minutes.

Add the lentils and tomatoes. Increase the heat slightly again, so it's on a medium-high heat. Continue cooking, about 5 minutes, then add the wine and the tomato paste. Add the herbs, roughly chopped and stir through.

Reduce heat to a simmer, then cover and simmer for about 10 minutes. Meanwhile, cook the pasta in a large pot of salted, boiling water.

Remove lid, taste, and season accordingly. Serve on spaghetti with parmesan, and additional fresh herbs.

This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas

Gingered rich fruit cake

each dried currant, sultanas and raisins

tub crystallised ginger

stem ginger

tbsp stem ginger syrup

Cointreau

tsp each ground ginger and mixed spice

olive oil

light muscovado sugar

gluten-free flour

gluten-free baking powder

apricot jam

mixed fruit, including figs, prunes, date and apricots

Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.

Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.

Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.

For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.

A twist on the classic cherry bakewell, these mini citrus-flavoured pies are an elegant dessert choice

Lemon bakewell tarts

lemon

icing sugar

plain flour

caster sugar

ground almond

lemon marmalade (see recipe below) or lemon curd

almond

Heat oven to 200C/180C fan/gas 6. To make the pastry, place the butter and lemon zest in a food processor and blitz until soft. Sieve in the icing sugar and blitz again until light and creamy. Mix in the egg yolk with 1 tbsp water, then add in the flour until it’s just combined.

On a lightly floured surface, bring the pastry together into a ball, then wrap in cling film and flatten lightly to form a disc. Chill in the fridge for 30 mins.

Roll out the pastry and use to line six 10 x 2cm loose-bottomed tart tins,trimming off any excess. Put in the fridge while making the filling. If pastry breaks or cracks, patch up with any trimmings.

To make the filling, beat together the lemon zest, butter and caster sugar until light and creamy. Add the eggs, one at a time, including a spoonful of the ground almonds with each addition. When all the egg has been added, mix in the remaining ground almonds and flour.

Spread the marmalade or curd over the bases of the tart cases. Spoon over the filling and smooth with a palette knife or spatula. The tarts will be full to the top, which is fine. Scatter over the flaked almonds, sit tarts on a baking tray and bake for 15-20 mins until lightly golden. Remove from the tins and serve warm or cool, dusted with icing sugar.

A fast and easy Mirin substitute for when you need Mirin for a recipe (e.g. Teriyaki sauce) and don&#x27;t have it handy.

DIY Mirin Substitute

sugar

water

sake wine (alternatives below)

We need to dissolve the sugar into the...

We need to dissolve the sugar into the water, it is easiest to do this by heating the water in a saucepan (medium-high heat) and adding the sugar while stirring

Once dissolved completely boil for 3 minutes then...

Once dissolved completely boil for 3 minutes then remove from heat

Add the sake in increments, checking for taste.

Cool before using, in the fridge if in...

Cool before using, in the fridge if in a hurry

Stores well for weeks in a small sealed...

Stores well for weeks in a small sealed container

Here's what you need: ripe bananas, fresh mint leaf, cacao nibs, almond milk, agave

Mint Chocolate Chip Nice Cream Recipe by Tasty

bananas

mint leaf

cacao nibs

almond milk

agave

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Peel and slice the bananas, then freeze overnight.

Add frozen bananas, fresh mint, cacao nibs, almond milk, and agave to a food processor or blender. Blend until smooth and stick.

Transfer to a loaf pan and freeze for at least 2 hours.

https://vid.tasty.co/output/103748/landscape_480/1533141877

Looking for an alternative or replacement for psyllium husk powder in cooking and baking recipes? Look no further than this list of psyllium husk powder substitutes!

Psyllium Husk Powder Substitute + How to Make Psyllium Husk Powder

whole psyllium husks

Simply place whole psyllium husks in a coffee grinder or good quality food processor and blend until a smooth powder forms.

Use right away or store in an airtight container in a cool, dry place for up to 1 year.

Plant-based lemon meringue pie is a refreshing and tangy dessert that's perfect for a hot summer day. The silky lemon filling is made with plant-based ingredients, creating a vegan and dairy-free option. The fluffy and sweet meringue topping made from aquafaba adds the perfect finishing touch.

Plant-Based Lemon Meringue Pie Recipe by Tasty

flour

lemons, juiced

cornflour

turmeric

oat milk

lemon, zested

lemon juice

aquafaba, (liquid from canned chickpeas)

vanilla

Make the pastry: Add the flour and grated butter to a large bowl and rub together until the texture resembles breadcrumbs. Add the sugar, salt, and water and rub together a little more, but do not overmix! Tip out onto a clean surface and bring together into a ball. Wrap in cling film and let rest in the refrigerator for 10 minutes.

Roll out the chilled pastry to ½ cm thick, then gently transfer to a 9-inch tart pan, trimming the excess pastry around the edges (you may roll a little of the excess dough into a ball and use this to push the pastry into the edges of the tin). Prick the bottom of the crust with a fork, line with parchment and baking weights, and bake for 15-20 minutes. Remove from the oven and let cool.

Make the lemon curd: Combine the lemon juice, cornflour, sugar, turmeric, oat milk, and lemon zest in a large saucepan and whisk over medium-low heat until it thickens. Remove the pot from the heat.

Make the meringue: Squeeze the lemon juice into the metal bowl of a stand mixer, then use the lemon half to coat the inside of the bowl evenly. Add the aquafaba and whip with the whisk attachment on high speed for 5 minutes, until it quadruples in volume.

Add the sugar and vanilla and mix again on high speed for 5 minutes, until glossy and the sugar has dissolved.

When the pastry is cool, fill three-quarters of the way with the lemon curd, then let cool for 20 minutes. Dollop the meringue over the curd and spread a little with a spatula to make grooves, which will caramelize into lovely browned marks.

Broil for 3–55 minutes (keep an eye on it though to ensure it doesn’t burn!), until the top of the meringue is browned.

https://vid.tasty.co/output/190378/landscape_480/1610361341

Top 12 alternative recipes from across the web

The most viewed alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gordon's Christmas roast goose

Passion fruit curd

Ultimate Umami Burger

Healthy Mac and Cheese {One Pot - 1...

Better-for-you butter chicken

Lentil and eggplant bolognaise

Gingered rich fruit cake

Lemon bakewell tarts

DIY Mirin Substitute

Mint Chocolate Chip Nice Cream Reci...

Psyllium Husk Powder Substitute + H...

Plant-Based Lemon Meringue Pie Reci...

Top 12 alternative recipes from across the web

The most viewed alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gordon's Christmas roast goose

Passion fruit curd

Ultimate Umami Burger

Healthy Mac and Cheese {One Pot - 1...

Better-for-you butter chicken

Lentil and eggplant bolognaise

Gingered rich fruit cake

Lemon bakewell tarts

DIY Mirin Substitute

Mint Chocolate Chip Nice Cream Reci...

Psyllium Husk Powder Substitute + H...

Plant-Based Lemon Meringue Pie Reci...

The most viewed alternative recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine