The zero-waste

The main event at Christmas – the dinner, of course – has excess at its heart, which is tricky when you’re trying to cut waste and eat in a more eco-conscious way. Sustainability champion Emily, on our food team, brings you the solution: the closed loop Christmas dinner! With a full shopping list, timings for cooking everything and individual recipes, this is the all-in-one feast that will please (and appease) both traditionalists and people keen to try something different. And nothing ends up in the bin

Shopping list

(if you want to make the whole thing)

• 5kg free-range goose, with giblets ••••••

• 400g free-range pork sausagemeat •

• 2kg maris piper or king edward potatoes ••

• 400g carrots •••

• 400g parsnips •••

• 500g brussels sprouts ••

• 1 medium (about 750g) red cabbage ••

• 1 onion •

• 2 red onions ••

• 400g shallots •••

• 2 garlic bulbs •••••

• 1 orange ••

• Bunch (20g) thyme ••

• 6 rosemary sprigs •

• Small bunch (20g) tarragon ••

• 10 bay leaves •••••

• 3 tbsp plain flour •

• Fine salt and salt flakes ••••••••

• 1 tsp black peppercorns, plus 16 more ••

• 5 tsp caraway seeds ••••

• 1 tsp ground allspice •

• Freshly grated nutmeg •

• 6 cloves •

• 750ml (1 bottle) dry white wine ••

• 30g dried porcini mushrooms ••

• 50g tin anchovy fillets in olive oil •

• 390g jar pickled walnuts (contains 170g walnuts) •••

• 3 tbsp clear honey •

• 400g white loaf •••

• 568ml (1 pint) whole milk •

• 300ml double cream ••

THE CHRISTMAS DINNER WILL SERVE 6 WITH ENOUGH LEFTOVERS FOR A ROUND OF BOXING DAY SARNIES

Roast goose • Serves 6 with leftovers Hands-on time 30 min Oven time 3 hours 10 min, plus 1 hour resting Specialist kit Thermometer

DON’T WASTE IT

You’ll probably have leftover goose fat at the end but it’ll keep in an airtight container in the fridge for a few weeks, so use it instead of oil in other cooking.

Freeze the carcass and bones after eating to make stock.

• 5kg free