Bread stuffing

Serves 6 Prep time 15 mins, cook 35 mins Combine shallot, garlic, jamn and olive oil in a frying pan and cook, without colouring, over low heat for 5 minutes or until translucent.

Preheat oven to 180C. Combine bread and extra-virgin olive oil in a roasting pan and toss to combine, then roast for 20 minutes or until light golden. Add pistachio, fennel and lemon rind, season to taste with sea salt and freshly ground black pepper and combine.

Meanwhile, bring stock to a simmer over medium heat, pour over stuffing, cover and stand, stirring occasionally, for 10 minutes or until soft. If stuffing seems dry, add a splash of pan juices. Serve with roast goose and glazed Dutch carrots .