River Wissey Lovell Fuller

The Village Kitchen

October 2002

675g / 1.5lb marrow, peeled, de-seeded and cut into 2.5 cm / 1 ins cubes

450g / 1lb onions, thinly sliced

Salt and pepper

Mixed herbs


1. Layer marrow and onion in a greased pie-dish, sprinkling seasoning between layers and ending with marrow. Dot with butter.

2. Cover (foil will do) and cook in a moderate oven Gas 4, 350 degreesF, 180 degreesC until tender, usually about 1 1/2 hours. This will cook in lower part of the oven, under meat.

Serve with lamb or roast pork.

450g / 1lb onions

25 g / 1 oz butter

1 level teaspoon of sugar

Half teaspoon of salt

Freshly ground black pepper

150 ml / quarter pint of cider

1. Slice onions thickly, place in a casserole, dot with butter. Sprinkle on sugar, salt and pepper.

2. Pour the cider over the onions and cover casserole tightly. Greaseproof paper or foil will do.

3. Cook in a moderate oven, Gas 4, 350 degreesF, 180 degreesC for 1 1/4 hrs. Then remove lid and cook for further 15 minutes.

Serve with meat dishes, especially pork.

1 goose (approx 4kg)

Salt and pepper

500g apples

40g butter

40g currants

40g raisins

200g chestnuts (fresh, or ready peeled and cooked)

2 tablespoons sugar

Butter and salt

Quarter litre chicken stock

1. Peal, core and quarter apples and cut in slices.

2. Brown apples in a sauce pan, add raisins and currants, and fill the goose with the mixture.

3. Put on a roasting tray and add a little bit of water.

4. Cook in the oven for approx 1 hour, then turn the goose and cook for another hour. Turn goose on its back and cook for another 30 - 40 minutes, while continuously pouring meat juices over the goose.

5. Glaze chestnuts in butter and sugar, add some of the chicken stock and heat up.

6. Take goose out of the oven and carve it.

Serve with dumplings, red cabbage, chestnuts and the filling.

Copyright remains with independent content providers where specified, including but not limited to Village Pump contributors. All rights reserved.