Roast Goose for a Dickensian Christmas!

It's not too early to start thinking about Christmas is it? Hope not because I have plenty to share!

At Christmastime in London, what did Scrooge feast his eyes on when led into the home of his employee Bob Cratchit? Amidst the "merry sound of scales", the rattle of canisters and the "blended scents of tea and coffee", Scrooge saw raisins "so plentiful and rare," sticks of cinnamon "so long and straight", candied fruits "caked and spotted with molten sugar as to make the coldest lookers-on feel faint", figs "moist and pulpy", French plums "blushed in modest tartness from their highly decorated boxes" and finally he said;

"There never was such a goose. Its tenderness and flavour, size and cheapness were the themes of universal admiration."

I myself grew up in a mediaeval village in England, and Christmas was old fashioned, traditional and I loved it! I thought back to my favourite Christmases as a child and created a traditional roast goose with blood orange and crab apples. It is featured in the Dec issue of UK magazine 'Dolls House Miniatures Scene' (out next month).

Roast Christmas Goose with Blood Orange, Crab Apples, Cranberries and greens in one inch scale. A one of a kind piece which will not be repeated. The dish is fine bone china with a 22k gold pattern.