Sage, bacon & chestnut stuffing

Melt 20g butter in a large frying pan and fry the bacon over a medium heat until golden; remove from the pan and set aside. Next, sauté the onion for 5 minutes, until soft, then set aside with the bacon. Roughly chop 300g chestnuts and fry for a couple of minutes, then set aside.

Whizz the bread in a food processor to chunky crumbs. Add the bacon, onion, chestnuts and herbs; pulse briefly to a slightly finer texture, but don't overmix. Transfer the stuffing to a large bowl, season and add the orange zest and juice.

Preheat the oven to 180 ̊C, gas mark 4. Mix the goose fat (and roasting juices, if using) into the stuffing with a splash of water. Spoon into a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake for 10 more minutes.

Meanwhile, melt the remaining 20g butter in a frying pan and fry the remaining 60g chestnuts and a few extra sage leaves for 2 minutes, until the chestnuts are slightly golden and the sage is starting to crisp. Scatter over the stuffing and serve.