To bring this together with my Gunther thread…

#WinterSolstice dinner is served.

Gunther the goose (named posthumously, as per our tradition.)

Colourful roast #allotment veg, one piece of each vegetable.

A gravy made with Gunther's giblets*, our own chicken stock, (reserving liver for tomorrow brunch), veg & quince trimmings, garlic, pepper, a couple each of juniper berries & cloves — simmered for 2 hours & strained through muslin — then reduced with a very generous glugging of sweet sherry, and finally adjusted with quince jelly, salt, a touch of MSG, and a couple of pinches of five spice. (I could drink this lol.)

Glass of passable French red wine.

That's a cooked tray of surprisingly colourful #allotment root veg.

Crispy roast on top, softly poached in goose juice and fat with rosemary on the bottom. Aromatic with the quince & rosemary.

Prepped for the oven. (Not everything from the previous photo!)

On a bed of large rosemary sprigs.

And all tossed in goose fat.

Just needs some salt and pepper sprinkled over.

Sneaky addition of wedges of #allotment quince.

Everything in this tray we grew ourselves except the goose fat (but Gunther, the goose, did grow up in the village at least.)

Anyway, our #WinterSolstice #allotment vegetable haul cleans up OK.

We won't roast all of this with Gunther, got a few days worth of veg here actually.

I'm pleasantly surprised even the two quite small celeriac have a reasonable "core" that'll be worth roasting.

Everything except the potatoes came out of the plot today. Though the potatoes are also from the plot, we have them stored in hessian sacks, obviously there are three varieties there in three colours: Cara, Purple Rain, Lily Rose.

There was also the late addition of some #allotment carrots, I forgot we had some carrots.

This "guy" has his tail between his legs.