I have chosen St Martin of Tours this month. As the patron saint of geese, he’s an obvious choice for December. I’m giving you an easy, foolproof recipe for roast goose with polenta roast potatoes, and my second recipe is for goose rillettes to use up any left over meat. The roasting time for the goose is normally around two hours. After one hour of cooking, drain off all the fat accumulated in the roasting tin – this is what you will use to cook your potatoes in. These take an hour and will be ready at the same time as the bird. I often pre-cook the potatoes and freeze them for a later date – I explain how to do this in the recipe.